- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon fine salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper powder
- 2/3 cup tomato ketchup
- 2 tablespoons red onion, finely chopped
- 2 tablespoons red bell pepper, seeded and finely chopped
- 2 tablespoons celery, finely chopped
- ¼ teaspoon tabasco sauce (optional)
- 1 package (8 ounces) cream cheese, softened
- 2 large cucumbers, sliced into ¼-inch thick rounds
- 48 pieces medium-sized shrimps, cooked, peeled and deveined, tails removed
- ¼ cup flat-leaf parsley, chopped
- Combine together all spices and sift to mix well. Divide into two equal portions. Set aside.
- Mix together tomato ketchup, onion, bell pepper, celery, tabasco sauce (if using) and half the Creole seasoning. Mix well and set aside.
- Whisk together softened cream cheese and remaining Creole seasoning. Spoon into a piping bag fitted with a medium-sized plain round tip.
- Pipe seasoned cream cheese on each cucumber round. Top with 1 to 2 shrimps, depending on actual size. (Shrimps may need to be cut in two.) Spoon vegetable salsa over shrimps and serve.
- If piping bag is not available, spoon seasoned cream cheese in a heavy-duty bag. Snip off a corner and use to pipe cream cheese onto cucumber rounds.
- Cream cheese can also be replaced with mayonnaise or sour cream, or even bottled Caesar or thousand island dressing.
- Cucumber rounds may be replaced with saltine or Ritz crackers.
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