Healthy Cucumber Sauce For Seafood

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)

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.

SHRIMP SALAD WITH CUCUMBER AND 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.

SHRIMP AND CUCUMBER CANAPES

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.

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!

HEALTHY CUCUMBER SAUCE FOR SEAFOOD

Steps:

• Mix all ingredients together.
• Cover and chill, serve cold with seafood.

SALMON WITH CUCUMBER SAUCE

Steps:

• For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

CUCUMBER GAZPACHO WITH SHRIMP AND MELON

Steps:

• In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
• In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
• Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

COLD CUCUMBER SAUCE

Steps:

• 1. Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.
• 2. Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.
• 3. Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeño, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving. The sauce keeps refrigerated for 2 days.

YOGURT CUCUMBER SAUCE FOR SALMON RECIPE

Steps:

• Combine all ingredients.
• Garnish with a pinch of dill.
• Chill.

CUCUMBER SAUCE FOR FISH & SEAFOOD

Steps:

• Mix the cuke with the sour cream, miracle whip, chives, lemon juice, salt& pepper Mix well and chill until serving with hot or cold seafood.