Thai Shrimp Cucumber On Rye Food

SAVORY CUCUMBER SANDWICHES

Steps:

• In a small bowl, combine the cream cheese, mayonnaise and salad dressing mix. Refrigerate for 1 hour. , Just before serving, spread over each slice of rye bread; top each with a cucumber slice. If desired, sprinkle with dill.

THAI SHRIMP SALAD APPETIZER SPOONS

Steps:

• Cut the cucumber into batons and remove the seeds. Then chop the batons into small dice and place in a non-metallic bowl.
• Thinly slice the green onions and add them to the bowl.
• See and finely chop the red chlli, then add it to the bowl with the cucumber and onion.
• Mix the lime juice, fish sauce and sugar together and stir until the sugar has dissolved.
• Taste your dressing and adjust to your preference.
• Pour the dressing over the salad and stir to combine.
• Place a heaped teaspoon of the the cucumber mixture into each spoon and top with a shrimp (see note 1)
• Sprinkles over some roasted peanut, crispy onion and garnish with a cilantro leaf.

THAI SHRIMP CURRY

Steps:

• In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
• Remove from the heat and stir in the basil and cilantro.
• Serve over jasmine rice, garnished with cilantro sprigs.
• In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
• Remove from the heat and stir in the basil and cilantro.
• Serve over jasmine rice, garnished with cilantro sprigs.
• In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
• Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
• Drain the chiles, reserving the liquid, and roughly chop.
• In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
• Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
• In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
• Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
• Drain the chiles, reserving the liquid, and roughly chop.
• In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
• Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.

SHRIMP AND SMOKED SALMON SMORREBROD WITH LEMON CUCUMBERS

Steps:

• Lightly "pickle" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes.
• Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp.
• Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.