SHRIMP AND MUSHROOM-TOPPED CRACKERS
- 1/2 pound small shrimp
- 1 package portabella mushroom caps
- 1 tablespoon plus 1 teaspoon butter, divided
- 2 cucumbers
- 1 (16-ounce) box butter-flavored crackers
- 1 (8-ounce) package cream cheese
Shell, devein and butterfly the shrimp. (Cut along back side so the shrimp can stand up on its own with the bottom flared out.)
Cut portabella mushrooms into chunks about 1/3 the size of a cracker. Slice cucumber into 1/8-inch thick, round slices. Saute shrimp in 1 tablespoon butter until cooked thoroughly. In a separate pan, saute mushrooms in 1 teaspoon butter.
To serve, spread a reasonable amount of cream cheese on cracker. Place 1 slice of cucumber on top. Dab a thumbprint-size amount of cream cheese on the cucumber and top with a shrimp and piece of mushroom.