Cucumber Dill Shrimp Spread Recipes

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CUCUMBER SHRIMP APPETIZERS



Cucumber Shrimp Appetizers image

When my friend's husband needed lower-fat snacks, she served him this fresh-tasting shrimp spread. Cucumber slices are a fun and healthy alternative to crackers. -Patricia Kile, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 32 appetizers.

Number Of Ingredients 8

1 can (8 ounces) unsweetened crushed pineapple, drained
1 can (4 ounces) tiny shrimp, rinsed and drained
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped green onion
2 teaspoons Dijon mustard
1-1/2 teaspoons minced fresh dill
1 medium cucumber (8 inches), cut into 1/4-inch slices
Fresh dill sprigs, optional

Steps:

  • In a bowl, combine the pineapple, shrimp, mayonnaise, onion, mustard and dill. Spoon onto cucumber slices. Garnish with dill sprigs if desired.

Nutrition Facts :

CUCUMBER-DILL SHRIMP DIP



Cucumber-Dill Shrimp Dip image

"This is a favorite standby of mine when I need a quick appetizer," says Kathryn Goecke of Montrose, Colorado. The creamy dill dip, with chunks of shrimp and cucumber, makes a nice change from the standard shrimp and cocktail sauce.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup reduced-fat sour cream
4 ounces reduced-fat cream cheese, cubed
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/4 teaspoon salt
6 ounces cooked medium shrimp, peeled and deveined
3/4 cup diced unpeeled cucumber
Assorted fresh vegetables or assorted crackers

Steps:

  • In a large bowl, beat the sour cream, cream cheese, dill and salt until blended. Set aside three shrimp and 2 tablespoons cucumber for garnish. , Finely chop the remaining shrimp; add to sour cream mixture. Add remaining cucumber. Garnish with reserved shrimp and cucumbers. Refrigerate for at least 1 hour. Serve with vegetables or crackers.

Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 158mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

SOUR CREAM, CUCUMBER AND DILL DIP



Sour Cream, Cucumber and Dill Dip image

This is a great summer dip. Its light, flavorful taste is great with chips, fresh bread, on fish, and even with Mediterranean food!

Provided by sylvaere

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 5

1 (16 ounce) container sour cream
1 cucumber, peeled, grated and squeezed as dry as possible
1 cup fresh dill, chopped
¼ cup lemon juice, or to taste
1 teaspoon salt, or to taste

Steps:

  • Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 2.8 g, Cholesterol 16.7 mg, Fat 8 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 215.8 mg, Sugar 0.5 g

DILL CUCUMBER DIP



Dill Cucumber Dip image

This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips.

Provided by MOLSON7

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 5m

Yield 24

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
2 cucumbers - peeled, seeded and chopped
1 cup mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon dried dill weed
½ teaspoon hot pepper sauce

Steps:

  • Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 1 g, Cholesterol 13.8 mg, Fat 10.6 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 82.6 mg, Sugar 0.1 g

SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE



Shrimp and Cucumber Salad with Dill Vinaigrette image

Categories     Salad     Shellfish     Vegetable     Sauté     Quick & Easy     Graduation     Vinegar     Lemon     Shrimp     Cucumber     Summer     Shallot     Dill     Lettuce     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

8 cups water
5 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon whole black peppercorns
24 uncooked large shrimp, peeled, tails left intact, deveined
3 large English hothouse cucumbers
1/3 cup safflower oil or grapeseed oil
1/3 cup Champagne vinegar or white wine vinegar
2 medium shallots, minced
3 tablespoons chopped fresh dill
1/4 teaspoon sugar
8 large butter lettuce leaves

Steps:

  • Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
  • Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.)
  • Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.

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