I made these little appetizers to help ring in 2017. They are fresh and flavorful with the unique addition of a fruit I just recently discovered called a finger lime. The little pieces of lime pop in your mouth with a burst of freshness. It is almost like citrus caviar! Or nature’s Pop Rocks. If you ever see finger limes, I would highly recommend trying them. I think you’ll find them delightful!
Cucumber Rolls with Shrimp and Finger Limes
Makes about 30 appetizers
1/2 block (4 ounces) Neufchâtel, room temperature
1/2 large ripe avocado
Handful of fresh cilantro, big stems removed
Salt to taste
Freshly ground black pepper to taste
3 English cucumbers
30 medium shrimp (about 1 1/2 inches tall), peeled and deveined
Approximately 1 tablespoon high heat cooking oil
Approximately 6 finger limes
In the bowl of a food processor, add the cream cheese, avocado, cilantro, salt, and pepper. Process until fully combined and smooth.
With a large peeler, peel strips of cucumber lengthwise. Stop when you reach the seedy center. Flip the cucumber over, and peel strips from the other side. (Set aside the seedy part of the cucumbers for another use.) Neaten the ends of the strips with a knife. Gently pat the strips dry with a paper towel.
Season the shrimp on both sides with salt and pepper. Preheat a large sauté pan over medium high heat. Once the pan is hot, add the oil. Wait until the oil is hot and shimming. Then add the shrimp. Cook until pink and cooked through on both sides. Let cool.
Spread the cream cheese mixture onto the strips of cucumber. Place one shrimp on the end of each strip of cucumber. Make sure the tail is sticking up over the top. Roll the cucumber strip.
To finish, squeeze a little finger lime over the top.
Serve immediately. They are best when they are freshly made.PS. Finger limes are also fun to add to your midnight sparkling wine! The little juice vesicles float up and down in the bubbles and give the drink a nice little pop of acidity.