Ordoore Meygoo (اردور میگو) — Baked Shrimp & Cheddar Chip Hors d’Oeuvre
Warm, crunchy chip bites topped with a creamy mustard-mayo salad of shrimp, cheddar, pickles, olives, and bell pepper, finished with cumin. A party-friendly Persian-inspired hors d’oeuvre with bold, briny flavor.
Printable Recipe Card
Servings: 8 · Total: 35 min · Difficulty: easy
Ingredients (quick list)
- 300 g Cooked shrimp, peeled and deveined (medium size; tails removed; chopped into 1 cm pieces)
- 120 g Mayonnaise (about 1/2 cup)
- 10 g Dijon mustard (2 tsp)
- 2 g Cumin powder (1 tsp)
- 90 g Pickled cucumbers (finely diced; well-drained)
- 60 g Pitted green olives (finely chopped; well-drained)
- 70 g Red bell pepper (very finely diced (about 1/2 cup))
- 160 g Cheddar cheese, sharp (coarsely grated; divided)
- 120 g Potato chips, plain (thick-cut or ridged; choose intact large chips (about 40 pieces))
- 5 g Neutral oil (1 tsp, for greasing the tray)
Steps (summary)
- Heat the oven to 200°C / 400°F (180°C fan). Lightly grease a large rimmed baking sheet with the neutral oil. Spread the plain c…
- In a medium bowl, whisk the mayonnaise, Dijon mustard, and cumin powder until smooth. Add the diced pickled cucumbers, chopped…
- Spoon about 1 heaped teaspoon (10–12 g) of the shrimp mixture onto each warm chip, keeping the topping centered so it does not…
- Bake at 200°C / 400°F for 6–8 minutes, until the cheese is fully melted and the edges look lightly golden. For deeper color, sw…
- Serve warm for the best contrast of crunchy chip and creamy topping. If holding briefly, keep them on a wire rack for up to 10…
Cultural Background
Hors d’oeuvre-style starters are common in modern Persian entertaining, often combining creamy salads, pickles, and seafood for contrast. This baked chip version reflects contemporary party service while keeping familiar Persian flavor cues such as briny pickles and warm cumin.
Equipment
💡 Tips
- Use thick-cut or ridged plain chips; thin chips soften quickly under warm toppings.
- Drain pickles and olives very well, then pat dry with paper towels to keep the mixture thick and prevent soggy chips.
- If your shrimp is pre-salted, choose low-sodium pickles and olives to keep the bites balanced.
- For cleaner portions, chill the mixed topping for 10 minutes before assembling; it scoops more neatly.
- A short broil at the end adds a party-style gratin finish, but watch closely because chips brown fast.
⚠️ Common Mistakes
❌ Using thin or fragile chips
💡 Why: They soften quickly and crack under the warm topping, making the bites hard to lift and eat.
✅ Fix: Choose thick-cut or ridged plain chips and pre-bake them for 2 minutes to dry and strengthen.
❌ Not draining pickles and olives well
💡 Why: Extra brine thins the mayonnaise mixture and makes the chips soggy before the cheese can set.
✅ Fix: Dice, drain thoroughly, and pat dry; if needed, let the mixed topping sit 5 minutes and stir, then spoon off any pooled liquid.
❌ Overbaking until the shrimp turns rubbery
💡 Why: Cooked shrimp only needs reheating; prolonged heat tightens the proteins and dries it out.
✅ Fix: Bake just until the cheese melts (6–8 minutes) and finish with a brief broil only for color.
❌ Overmixing the shrimp mixture
💡 Why: Aggressive stirring breaks shrimp into paste and makes the topping dense.
✅ Fix: Whisk the sauce first, then fold in shrimp and cheese gently until just combined.
🧊 How to Store
These are best eaten immediately. Store leftover shrimp mixture (not assembled) in an airtight container in the refrigerator for up to 2 days. Do not freeze the mayonnaise-based mixture. Assemble and bake fresh chips just before serving.
📅 Make Ahead
Prepare the shrimp mixture up to 24 hours ahead and refrigerate tightly covered. Grate the cheese and dice the vegetables up to 1 day ahead. Assemble on chips and bake right before serving for maximum crunch.
🍽️ Pairs Well With
- Hot black tea or sparkling water with lemon
- Fresh herb platter (mint
- basil
- radishes
- cucumbers)
- A simple lettuce and tomato salad with a light lemon dressing
Regional Variations
- Southern Persian Gulf coastAdd 1/2 tsp ground coriander and 1/4 tsp turmeric to the mayonnaise mixture, and include 1 tbsp finely chopped fresh cilantro for a more coastal, aromatic profile.
- Tehran-style party spreadUse a mix of green and black pitted olives and add 1 tbsp finely chopped parsley for a brighter, salad-like topping often seen alongside other canapé-style bites.
Ingredients
- 300 gCooked shrimp, peeled and deveined (medium size; tails removed; chopped into 1 cm pieces)
- 120 gMayonnaise (about 1/2 cup)
- 10 gDijon mustard (2 tsp)
- 2 gCumin powder (1 tsp)
- 90 gPickled cucumbers (finely diced; well-drained)
- 60 gPitted green olives (finely chopped; well-drained)
- 70 gRed bell pepper (very finely diced (about 1/2 cup))
- 160 gCheddar cheese, sharp (coarsely grated; divided)
- 120 gPotato chips, plain (thick-cut or ridged; choose intact large chips (about 40 pieces))
- 5 gNeutral oil (1 tsp, for greasing the tray)
🔄 Substitutions
- Cooked shrimp→ Cooked crab meat
- Cheddar cheese→ Monterey Jack cheese
- Dijon mustard→ Yellow mustard
Instructions
- 1
Heat the oven to 200°C / 400°F (180°C fan). Lightly grease a large rimmed baking sheet with the neutral oil. Spread the plain chips in a single layer, choosing the largest, most intact chips for stability. Bake the chips alone for 2 minutes to dry them slightly, then remove the tray and keep the oven on.
- 2
In a medium bowl, whisk the mayonnaise, Dijon mustard, and cumin powder until smooth. Add the diced pickled cucumbers, chopped olives, and finely diced red bell pepper; stir for 30 seconds to distribute. Fold in the chopped cooked shrimp and 120 g of the grated cheddar, mixing just until the shrimp is evenly coated without breaking it down.
- 3
Spoon about 1 heaped teaspoon (10–12 g) of the shrimp mixture onto each warm chip, keeping the topping centered so it does not slide. Sprinkle the remaining 40 g cheddar over the tops for extra melt and browning. Work quickly so the chips stay crisp and the tray can return to the oven while still hot.
- 4
Bake at 200°C / 400°F for 6–8 minutes, until the cheese is fully melted and the edges look lightly golden. For deeper color, switch to the broiler/grill for 30–60 seconds, watching constantly to prevent scorching. Rest the bites on the tray for 2 minutes so the cheese sets slightly before transferring.
- 5
Serve warm for the best contrast of crunchy chip and creamy topping. If holding briefly, keep them on a wire rack for up to 10 minutes so steam does not soften the chips. Taste one and, if desired, add a tiny extra dusting of cumin on the finished bites right before serving.
🪪 Recipe Passport
Cultural Background
Hors d’oeuvre-style starters are common in modern Persian entertaining, often combining creamy salads, pickles, and seafood for contrast. This baked chip version reflects contemporary party service while keeping familiar Persian flavor cues such as briny pickles and warm cumin.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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