Cool As A Cucumber Shrimp Sandwich Food

SCANDINAVIAN SHRIMP-AND-CUCUMBER SANDWICH

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.

CHILLED CUCUMBER SOUP WITH SHRIMP

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.

AVOCADO BUTTER WITH BABY SHRIMP SANDWICHES

Steps:

• Beat together butter, avocado, lemon juice, chili powder and salt in a bowl.
• In a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.
• Lightly sprinkle salt on cucumber slices and let sit for 20 minutes.
• Pat cucumber dry with paper towels.
• Cut bread in half and spread slices with avocado butter. Top with overlapping cucumber slices and pile shrimp on top. Garnish with a watercress sprig.
• Repeat for remaining sandwiches.

COOL AS A CUCUMBER! CHEESE, CUCUMBER AND CHIVE SANDWICH SPREAD

Steps:

• Allow the cream cheese to come to room temperature for about 10 to 15 minutes, to soften it slightly.
• Add all the ingredients, EXCEPT the cucumber, and mix thoroughly. Season to taste with salt and pepper, then add the diced cucumber and gently fold through the mixture.Check the seasoning once more.
• Serve as a sandwich spread or as a dip for crudites; also wonderful with crackers and scones. This spread is deleicious when served with smoked salmon and blinis.
• Store in an airtight container in the fridge for up to 2 days.

COOL AS A CUCUMBER SOUP SHOOTERS

Steps:

• Roughly chop the cucumbers and add them to a food processor or blender. Add the yogurt, sour cream, parsley, mint, salt, cayenne, garlic and lemon juice and blend until smooth. Serve immediately, or keep chilled in the refrigerator until ready to serve.
• To serve, pour into small glasses or shot glasses.