Shrimp in Cucumber Cups

It is really good to be home, after being gone 2 weeks, it is wonderful to be back in my kitchen, looking through new magazines and trying new recipes. I have come from Phoenix where the order of the day was Wendy’s, McDonalds or Taco Bell, as little children under the age of 12 just don’t get in to trying “Nana’s” newfound recipes which she is dying to make, so…am home now and ready to cook. This recipe is from Southern Living and will be on the plate come Wed as ladies are coming for lunch. This just looked and sounded too good now to try. Hope you give it a try, anything with shrimp, cream cheese and dill has got to be a winner. Am serving this with chicken salad sandwiches, fruit salad and 7 layered salad. Dessert will be Lemon fling, which is really a winner with everyone. It is on the blog.

Stir together 1 8 oz package softened cream cheese, 1/4 cup sour cream; 1 tables fresh dill, 1 tables chopped fresh chives, 1 tables fresh lemon juice and 1/4 teas salt.

Cut 2 English cucumbers into 30 (3/4 iz) rounds. Scoop seeds from centers of cucumber rounds, using a melon baller or small spoon and leave a 1/4″ thick shell. Fill cucumber cups with cream cheese mixture; top each with 1 peeled boiled shrimp. Garnish with fresh dill if desired.

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