Shrimp and Cucumber Finger Sandwiches

8 May


This delectable nibble, which evolved from my Green Goddess Dip post, is one example of a whole being better than the sum of its parts. This recipe uses the components from the Green Goddess Dip and assembles them in a more formal presentation. The result is a combination of texture and taste that really works. Doesn’t this look like it would be great to serve as an appetizer at a cocktail party?


– 1 batch Green Goddess Dip (a little goes a long way with this recipe – you will definitely have a lot left over)
– 1 whole wheat baguette
– small seedless cucumber, such as a kirby
– 1 lb shrimp, 31-40 per pound

How do I make it?

  • Using a serrated knife, cut the bread into 1/4″ slices at an angle (so the pieces are a little longer). You can toast them if you want, but I didn’t here.
  • Slice the cucumber in thin slices – as thin as you can. Another option is to use a vegetable peeler to make the slices super-thin.
  • Slice the shrimp in half, along the vein, so they lay flat and don’t topple over.
  • You are now ready to assemble! Spread a small amount of Green Goddess Dip on the bread, then layer a few cucumber slices, and top with two shrimp halves. Sprinkle lightly with any of the herbs from the dip (parsley, basil, tarragon), or serve as is.

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