CHILLED CUCUMBER SOUP WITH SHRIMP
Provided by Ina Garten
Time 2h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
- Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.
Nutrition Facts : Calories 176 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1698 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 20 grams, Sugar 6 grams
COOL SHRIMP AND CUCUMBER SLAW
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 12
Steps:
- Place the shrimp on a rack and steam over 1 inch of water until cooked through, about 3 minutes. Cool, peel, cut in half lengthwise and devein. Set aside.
- Combine the grapefruit and lemon juices and grated grapefruit rind in a large glass or ceramic bowl. Whisk in the olive oil. Add the jalapeno, salt and pepper. Add the cucumbers and toss. Add the shrimp, parsley, mint and basil. Toss to combine. Season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 637 milligrams, Sugar 11 grams, TransFat 0 grams
CUCUMBER, PINEAPPLE, CHAYOTE AND POBLANO CHILE PEPPER SLAW
Make and share this Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw recipe from Food.com.
Provided by Gets Alot
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, simmer pineapple juice over low heat, until reduced.
- to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,.
- chayote and the Chile. Toss with pineapple. Whisk the remaining.
- ingredients with the pineapple juice and pour over vegetables, mix well.
- Serve immediately or refrigerate, covered up to 4 hours.
Nutrition Facts : Calories 136.5, Fat 7.9, SaturatedFat 1.1, Sodium 35, Carbohydrate 17.1, Fiber 3.5, Sugar 7.8, Protein 2.1
COOL-AS-A-CUCUMBER SHRIMP SANDWICH
Make and share this Cool-As-A-Cucumber Shrimp Sandwich recipe from Food.com.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine green onions, cream cheese, mayonnaise, yogurt, dill, garlic salt, and pepper.
- Split rolls and spread each half with cream cheese mixture.
- Arrange shrimp on bottom halves of rolls. Top with cucumber slices, radish slices, and lettuce leaves. Place top halves of rolls over all and serve.
Nutrition Facts : Calories 312.5, Fat 9.5, SaturatedFat 2.8, Cholesterol 184.1, Sodium 563.6, Carbohydrate 26.3, Fiber 2.1, Sugar 2.1, Protein 28.9
SHRIMP AND CUCUMBER CANAPES
These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. -Ashley Nochlin, Port St. Lucie, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD
Provided by Amelia Saltsman
Categories Salad Ginger Appetizer Sauté Low Cal High Fiber Dinner Lunch Basil Shrimp Cucumber Hot Pepper Summer Healthy Cilantro Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- For dressing:
- Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
- For salad:
- Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
- Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
- Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
- Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.
SCANDINAVIAN SHRIMP-AND-CUCUMBER SANDWICH
With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Add shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise.
- Soak onion in cold water 10 minutes; drain.
- Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine.
- Spread 2 tablespoons Neufchatel onto each bread slice; top with sliced egg and shrimp mixture.
CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE
Categories Appetizer Sauté Shrimp Curry Cucumber Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
- Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
- Serve shrimp at room temperature with vinaigrette for dipping.
CAJUN SHRIMP & CUCUMBER WRAPS
Balance the heat of spicy Cajun shrimp by wrapping them up with lettuce, cucumbers and parsley. This hand-held dinner is perfect for dining alfresco. - Chantel Beauregard, Lake Arrowhead, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Set aside. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over medium-high heat. Add shrimp mixture; cook and stir until shrimp turn pink., Place lettuce on flatbread wraps; top with cucumbers, onion, parsley and shrimp. Drizzle with dressing; roll up and, if desired, secure with toothpicks.
Nutrition Facts : Calories 365 calories, Fat 17g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 670mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 26g protein.
SHRIMP, CUCUMBER, AND WATERMELON SALAD
A great light shrimp salad for a summer meal
Provided by Wapiti
Categories Shrimp Salad
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
- Lightly dredge shrimp in blackened seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
- Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 18.8 g, Cholesterol 359.7 mg, Fat 30.5 g, Fiber 5.6 g, Protein 42.1 g, SaturatedFat 6.4 g, Sodium 1646.4 mg, Sugar 7.2 g
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