Seafood Cucumber Salad Recipes

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
• Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
• Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
• Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.

Steps:

• Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
• Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
• In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
• This will keep in the refrigerator in an airtight container for up to 2 days.

Steps:

• Rinse and drain shrimp - blot dry with papertowels to remove excess water.
• Slice the cucumbers thinly.
• In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
• Chill 20 minutes.
• Garnish with peanuts, parsley, and/or green onions just before serving.

Steps:

• Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
• Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
• Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.