Shrimp Salad Cucumber Bites - Sue D.

Shrimp Salad Cucumber Bites

1 pound cooked shrimp

2 1/2 tbsp mayo

1/2 tsp Old Bay Seasoning

1/2 small red onion chopped

1/4 cup chopped celery

2 large cucumbers 30 slices

Salt and Pepper to Taste

Directions
Thaw out the cooked shrimp and pat dry.
Place the shrimp on a cutting board and chop.
In a large mixing bowl, transfer the chopped shrimp, mayo, red onion, celery, Old Bay Seasoning and salt/pepper to taste. Combine using a spoon.
Clean and slice the cucumbers.
Arrange the cucumber slices on a platter and add a heaping spoonful of the shrimp salad on top of each slice.
Serve immediately and enjoy.
The shrimp salad can be stored in the fridge for up to 3 days.

Sue's notes:
Sue used an English cucumber.
She only used 1/4 cup of sweet onion.
She didn't use Bay Seasoning.
And she said next time she would chop the shrimp smaller so they would stay on the cucumber better.

Texas Cavier

1 Green Pepper finely chopped

1 Red Pepper finely chopped

1 Yellow Pepper finely chopped

1 C celery finely chopped

1/4 C Cilantro chopped

1 pkg white corn drained & rinsed

1 can pinto or black eyed peas drained & rinsed

1 can black beans drained & rinsed

Combine all ingredients in bowl.

Dressing

3/4 C apple cider vinegar

1 C sugar

1/2 tsp salt

1/2 tsp pepper

1/2 C olive oil

Mix, boil, and cool dressing ingredients. Pour over bean & veggie mix. Refrigerate overnight. Drain & serve with Scoops & crackers.

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White Bean Dip

1 (15-ounce) can cannellini beans, drained and rinsed

2 cloves garlic

2 tablespoons fresh lemon juice

1/3 C olive oil

1/4 C (loosely packed) fresh Italian parsley leaves

Salt

Freshly ground black pepper

Toasted pitas:

6 pitas

4 T olive oil

1 t dried oregano

Preheat the oven to 400 degrees F.

Mix beans, garlic, lemon juice, olive oil, and parsley in a food processor or blender until coarsely chopped. Season with salt and pepper.

Pitas:
Cut each pita in half and then into 8 wedges. Drizzle 4T olive oil over the pita pieces, toss and spread the wedges out evenly over a large baking sheet. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

This recipe is from Giada

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