Shrimp Tiles With Cucumber Ajaad Food

SHRIMP TILES WITH CUCUMBER AJAAD

Steps:

• In a small saucepan, combine the vinegar, sugar, salt, garlic and jalapeños. Bring to a boil, reduce heat to low and simmer for 15 minutes. Taste it; it should be sweet, sour, salty and a little spicy (in that order). Adjust the flavors as needed. Discard the garlic clove and transfer the mixture to a medium serving bowl to cool. Once cooled, fold in the cucumber, then cover and refrigerate. When ready to serve, garnish with cilantro leaves and chopped peanuts.
• Using a food processor, purée the shrimp, salt and pepper. Sauté a small spoonful of the mixture in a bit of oil to check for seasoning; if needed, add more salt and pepper to the raw mixture.
• Cut the square sheets of spring-roll skins diagonally. In a large wok or skillet, pour in oil to a depth of 2 inches and heat over medium-high heat. Meanwhile, assemble the tiles by spreading a teaspoon of the shrimp mixture evenly over an entire triangle (to the edges). Place a cilantro leaf in the middle, then cover with another triangle, pressing them together firmly to adhere. Repeat until all the filling is used.
• Test the oil by dropping in a piece of spring-roll wrapper. It should immediately puff up. Adjust heat as necessary and fry the tiles, a few at a time, until golden. Use a slotted spoon to transfer to a baking sheet lined with paper towels. Place the tiles on a serving platter, and top each with a bit of ajaad. Serve.

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 SHRIMP APPETIZERS

Steps:

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

PIM'S NYT SHRIMP TILES WITH CUCUMBER AJAAD

Steps:

• 1. For the ajaad: In a small saucepan, combine the vinegar, sugar, salt, garlic and jalapeños. Bring to a boil, reduce heat to low and simmer for 15 minutes. Taste it; it should be sweet, sour, salty and a little spicy (in that order). Adjust the flavors as needed. Discard the garlic clove and transfer the mixture to a medium serving bowl to cool. Once cooled, fold in the cucumber, then cover and refrigerate. When ready to serve, garnish with cilantro leaves and chopped peanuts. 2. For the tiles: Using a food processor, purée the shrimp, salt and pepper. Sauté a small spoonful of the mixture in a bit of oil to check for seasoning; if needed, add more salt and pepper to the raw mixture. 3. Cut the square sheets of spring-roll skins diagonally. In a large wok or skillet, pour in oil to a depth of 2 inches and heat over medium-high heat. Meanwhile, assemble the tiles by spreading a teaspoon of the shrimp mixture evenly over an entire triangle (to the edges). Place a cilantro leaf in the middle, then cover with another triangle, pressing them together firmly to adhere. Repeat until all the filling is used. 4. Test the oil by dropping in a piece of spring-roll wrapper. It should immediately puff up. Adjust heat as necessary and fry the tiles, a few at a time, until golden. Use a slotted spoon to transfer to a baking sheet lined with paper towels. Place the tiles on a serving platter, and top each with a bit of ajaad. Serve.

CUCUMBER SHRIMP TEA SANDWICHES

Steps:

• Combine first 7 ingredients in a bowl.
• Trim the crusts from the bread slices.
• Spread the cream cheese mixture over the bread slices and cut into 4 triangles until you reach the number of shrimp you have.
• Arrange shrimp on each bread triangle. Arrange the cucumber evenly over shrimp.
• Chill, covered until serving.

AJAD (AUTHENTIC THAI CUCUMBER SALAD)

Steps:

• Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
• Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

SEARED SHRIMP WITH CUCUMBER SALAD

Steps:

• In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
• Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
• Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• To serve, spoon shrimp over cucumber salad.

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.

GULF SHRIMP IN EXOTIC SPICE

Steps:

• In a large pot, bring 1 gallon of water to a boil over high heat. In a large skillet, melt 8 tablespoons of butter over medium heat until the butter starts to separate. Add the Vadouvan Exotique and brown the butter over low heat until it begins to smell nutty, 8 to 10 minutes. Let cool until lukewarm, then mix in the remaining butter until incorporated. Stir in the grapefruit juice and season with sea salt.
• Season the boiling water with the kosher salt and vinegar. Add the shrimp, cover with a lid and turn off the heat. Poach for 4 minutes, then drain. When cool enough to handle, peel the shrimp, leaving the heads on, and devein.
• Toss the shrimp in the spiced butter. Serve with the remaining sauce and, if you choose, grapefruit segments.