Shrimp-Sour Cream
Celery Canoe Hors d’oeuvres Created by Ruth Paget
This
fancy hors d’oeuvres makes great use of “shrimp in the freezer.” I like to drink chenin blanc wine with this
hors d’oeuvres.
Serves
4
Ingredients:
-1/2
pound thawed and peeled shrimp
-2
tablespoons olive oil
-1
teaspoon dry garlic
-1
(4-ounce) can drained and chopped black California olives
-1
cup sour cream
-8
washed celery stalks with the bottom cut off so the stalks lie flat on a
serving dish
Steps:
1-Sauté
shrimp for 10 minutes in olive oil and garlic.
2-Chop
shrimp into small pieces. Add chopped
olives and sour cream to the shrimp and mix well.
3-Place
shrimp-sour cream mixture in the cavities of the celery.
4-Cut
the celery into 2-inch segments and serve.
By
Ruth Paget, author Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
