Step 3: Prepare base

To serve your shrimp dip as single-serving hors d'ouevres, you need a nice base with a bit of crunch.  I find crackers boring, so went with lemon cucumber and tomato for clean-handling yet healthy finger-food.  You could use a cracker alone, or layered with cucumber, tomato, radish, or any other veggie you like.

Slice cucumbers and tomatoes, and arrange as shown below.  Tomato slices should be slightly smaller than the base cucumber slices. 

Be sure to use a very sharp knife, as a clean cut will make this much easier.
Wow this is great and I don't think you will even need <a href="http://www.seafoodprocessingequipment.ca/en/fish_$0026_shrimp_processing$002c_unloading_$0026_grading_equipment.html" rel="nofollow">shrimp processing equipment</a>.
Easy and quick to make it. Thanks for your sharing.
<br> Super.<br> And the one-and-only correct brand of sauce.<br> <br> L<br>
Really? I thought brown sauce was OK too.
Brown sauce has too much sugar and bulk. But it's great with chips...<br> <br> L<br>
This is a keeper, great photos too.
Great pics
Thank you! <br />I've been working on taking better food pictures - it's more difficult than you might imagine.
Especially with a bad camera...
Taking good pics can be very difficult but you did a great job on these. I guess that being able to just throw a net in the river and catch shrimp has spoiled me, I never realized you could buy them canned. I like to add old bay or crabboil seasonings to myshrimp or crab dips because thats how I usually cook them. Thanks for getting my taste buds working overtime.....
I'm jealous of your easy access to great shrimp! It's hard to buy shrimp that aren't raised in scarily polluted ponds in SE Asia, so when I saw canned wild pink shrimp I nabbed a couple of cans. (Canned shrimp is better than no shrimp at all...)<br /><br />Good call on the Old Bay. That's my seasoning of choice too.

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