Shrimp Stuffed Cucumber Cups Recipes

CUCUMBER CANAPéS WITH SHRIMP

Steps:

• If using pre-cooked shrimp, skip straight to step 3. Before making this cold appetizer recipe you will need to cook and chill the raw shrimp. Place a pan on medium heat and add half a Tbsp. of oil. When the oil is hot, place the shrimp in the pan. Season with salt and pepper and cook the shrimp for 1 minute on each side until bright pink.
• Remove from the pan and leave to cool. When completely cool, chill in the fridge for at least 20 minutes.
• Use a vegetable peeler to roughly peel the cucumbers. This doesn't have to be perfect; a few strips of green skin left behind can add a nice effect to the finished shrimp hors d'oeures.
• Slice off and discard either end of the cucumbers then cut up into inch thick pieces. Each piece will become a cucumber canape cup.
• Use a melon baller (or a measuring spoon) to hollow out the seeds from the center of each cucumber cup. You may also need to use a knife if you can't get deep enough with the melon baller or spoon. Be careful not to go all the way through to the other side.
• In a small bowl, mix together the yogurt, lemon juice, granulated garlic, and finely chopped mint leaves to make homemade tzatziki filling. Season with salt pepper and mix in well. Taste and adjust as necessary.
• Transfer the tzatziki filling to a piping bag. Line up the cucumber cups and carefully fill each cup with the tzatziki. Don't fill all the way to the top, but leave a small gap, as the level of the filling will rise when the shrimp and herbs are added.
• Place a chilled shrimp over the lip of each cup with the head end in the filling and the tail end hanging outside of the cup.
• Top with herbs, then serve!

SHRIMP STUFFED CUCUMBER APPY / MY WAY

Steps:

• 1. In a small bowl, cream together the sour cream and cream cheese. Stir in onion, dill, lemon juice, chopped shrimp, Cajun seasoning. Mix well. Chill until ready to stuff the cucumber.
• 2. Peel your cucumbers. Slice into about 2 inch thick slices. I used a 1 tsp measuring spoon(or can use a melon baller) and carefully scoop out most of the inside. Leaving some on the bottom to hold the filling. I turned upside down on paper towels to drain.
• 3. When ready to serve, simply stuff each cucumber round and place on serving platter. ( I spooned filling into a zip lock baggie and piped it into each slice). Sprinkle with some paprika, dill and maybe some sliced green onions. They are delicious! Enjoy!

STUFFED CUCUMBER CUPS

Steps:

• Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
• Remove the ends and cut each cucumber into 3/4 inch rounds.
• Using a melon baller, scoop out the seeds from the center of each round to form a cup.
• Reserve 1 tbsp of the walnuts as a garnish.
• Combine remaining ingredients and stir until well blended.
• Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

SHRIMP STUFFED CUCUMBER CUPS

Steps:

• Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.
• Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
• Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.