Shrimp And Cucumber Rounds Food

SHRIMP & CUCUMBER ROUNDS

Steps:

• Finely chop enough dill to get 2 tsp (10 mL), reserve the rest for garnish.
• In bowl, mix the chopped dill, mayonnaise, lemon juice, garlic, salt and pepper. Pat shrimp dry with paper towel and fold into mayonnaise mixture.
• Spoon mounds of shrimp mixture onto the cucumber rounds. Garnish each with some small fronds of dill and strips of red pepper. Serve immediately.

SHRIMP & CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.

SHRIMP AND CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the shrimp, mayonnaise, green onions, celery rib, dill pickle relish, and cayenne pepper.
• Spoon a small amount of the shrimp mixture onto the cucumber slices, dividing the mixture evenly.
• Garnish the top of each round with a small piece of dill.

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.

SHRIMP & FETA CUCUMBER ROUNDS

Steps:

• In a large bowl, beat the first six ingredients until blended. Stir in shrimp and red pepper. Place about 2 teaspoons shrimp mixture on each cucumber slice. Refrigerate until serving. If desired, top with dill before serving.

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.

GULAI LABU - SPICY SHRIMP AND CUCUMBER CURRY

Steps:

• Peel and devein the shrimp; wash them and pat them dry.
• Peel the cucumber and cut it crosswise into 1/2-inch-thick rounds.
• Peel 7 of the shallots and chop them very finely; peel and finely slice the remaining shallots.
• Peel the garlic cloves; chop 4 of them very finely and cut the other 2 into fine slivers.
• Combine the sliced shallots and slivered garlic and set these aside.
• In a medium-sized pan combine the chopped shallots, chopped garlic, ground coriander, ground fennel (if you cannot get ground fennel seeds, simply grind whole seeds in a clean coffee grinder or food processor), white pepper, ground cumin, turmeric and 2 1/2 cups water.
• Crumble in the red chilies; if you like mild to medium spicy food, you might consider leaving the chilies whole instead: this is what I did for my wife, who cannot easy as spicy food as I can, and she said it was perfect for her tastes.
• Stir and bring to a boil; boil, uncovered, on a medium heat for about 5 minutes.
• Add the cucumber rounds, stir and bring to a simmer; cover and simmer gently for 5 minutes.
• Then add the shrimp, salt and sugar; bring to a simmer again and simmer gently for about 1 minute, stirring the shrimps around in the sauce.
• Give the coconut milk a good stir and pour it in.
• Bring the mixture to a boil, then lower the heat and simmer for 1 minute, stirring now and then.
• Put the oil in a very small pan or small frying pan and set it over a medium-high heat; when the oil is hot, put in the slivered shallots and garlic.
• Stir and fry until they turn a golden color.
• Add the whole fennel seeds; stir once and quickly pour the contents of the pan (oil and sesasoning) into the pan containing the curry.
• Cover the curry pan immediately to trap all the aromas.
• Serve with rice and enjoy.
• Serves 4-6.

CHAPEL HILL SHRIMP-CUCUMBER SALAD ROUNDS

Steps:

• Blend together the cream cheese, mayonnaise, ketchup, mustard, and garlic powder.
• Gently fold in the shrimp, chopped cucumber, & chopped onion.
• Chill for at least 3 hours in the refrigerator.
• When ready to serve, spread crackers or toast rounds with the spread, then garnish each with a cucumber round and a shrimp. This spread also makes a wonderful sandwich.