Cucumber Canape Diablo w/Shrimp

Recipe by Chef Rick of Hooligans in Adrian, MI for

Flying Otter Winery’s Summer Solstice Release Party 2013

 Recipe was designed to be paired with Flying Otter’s Sexy Devil.

 Layers

Sourdough Toast Points

Sliced Hot House Cucumber

Diablo Cream Cheese (1 oz. for each serving)

Sautéed Shrimp

113 Hooligan’s Sauce

Radish Sticks

Mint Leaf


Preparation
Cut sourdough bread into 2x2 squares, toast on griddle. Sautee shrimp and season with paprika, salt, & pepper, set aside. Bring cream cheese to room temperature; add dash of Sriracha or to taste.  For Hooligans sauce mix 1 oz. mayonnaise (per serving) and sweet chili sauce to taste and dash of Sriracha for extra spice. Slice tiny radish sticks.

Assembly
Top toast point with cucumber slice, cream cheese, 113 Hooligans sauce, and shrimp on top.  Place radish stick in center of shrimp and garnish with mint leaf.

Wine Pairings

Food Pairing List

 

 

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