COOL AS A CUCUMBER SOUP WITH BUTTERMILK, DILL, AND VERMOUTH SHRIMP
Provided by Food Network
Yield Serves 8
Number Of Ingredients 12
Steps:
- Peel the cucumbers. Using a small spoon, or a melon baller, scrape the seeds out. Cut into 1/2-inch pieces; toss the cucumbers with the salt and transfer to a colander set over a bowl. Refrigerate for 2 to 3 hours or overnight.
- Transfer the cucumbers to a blender or food processor, discarding all exuded juices. Puree until smooth; pass through a food mill if desired. Whisk in the buttermilk and dill; set aside.
- Melt the butter in a saute pan over medium heat. When the butter foams, add the shallots and cook 30 seconds. Add the shrimp and stir over medium heat, 10 to 15 seconds. Add the vermouth, bring to a boil, and immediately strain into the reserved cucumber soup. Spread the shrimp and shallot mixture on a plate to cool, then refrigerate. Chill the soup.
- To serve: Adjust the consistency of the soup with more buttermilk if necessary. Season with vinegar, salt (add sparingly; it probably won't need much), and pepper to taste. Divide the shrimp between the chilled soup plates. Ladle the soup over the shrimp and garnish with red onion, chopped tomatoes, and bits of dill strewn about.
CHILLED CUCUMBER SOUP WITH SHRIMP
Provided by Ina Garten
Time 2h20m
Yield 9 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 176 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1698 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 20 grams, Sugar 6 grams
EASY CUCUMBER PARTY SANDWICHES
These easy, beautiful, yummy sandwiches are perfect for brunches, tea parties or spring and summer lunches. Can be prepared ahead of time and assembled just before serving. This is an easy appetizer to prepare the day before, except for the assembly. The cream cheese mixture is actually better after about 8 hours. Feel free to experiment with the dressing; we prefer the buttermilk dressing but ranch or Italian works great, too. Also, cocktail bread can be substituted for the hand-cut bread, which will save 10 to 15 minutes.
Provided by Linnea Wittenburg Bennett
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 20m
Yield 15
Number Of Ingredients 8
Steps:
- Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
- Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 18.1 g, Cholesterol 19.3 mg, Fat 13.2 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 454.5 mg, Sugar 2.2 g
SCANDINAVIAN SHRIMP-AND-CUCUMBER SANDWICH
With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 11
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.
CUCUMBER SHRIMP TEA SANDWICHES
I think tea sandwiches are just so cute and elegant. The recipe for these came from a wonderful fund raiser party for the theater where I volunteer and used to be the box office manager. They were so pretty, elegant, and delicious. The servings will actually depend on how many shrimp you have to work with. From what I observed, people will pick up two at a time and possibly return for more.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 345.9, Fat 6.9, SaturatedFat 2.4, Cholesterol 181.7, Sodium 749.1, Carbohydrate 39.4, Fiber 2.2, Sugar 5.3, Protein 30.1
SHRIMP, CUCUMBER, AND WATERMELON SALAD
A great light shrimp salad for a summer meal
Provided by Wapiti
Categories Shrimp Salad
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
- Lightly dredge shrimp in blackened seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
- Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 18.8 g, Cholesterol 359.7 mg, Fat 30.5 g, Fiber 5.6 g, Protein 42.1 g, SaturatedFat 6.4 g, Sodium 1646.4 mg, Sugar 7.2 g
COOL-AS-A-CUCUMBER SHRIMP SANDWICH
Make and share this Cool-As-A-Cucumber Shrimp Sandwich recipe from Food.com.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine green onions, cream cheese, mayonnaise, yogurt, dill, garlic salt, and pepper.
- Split rolls and spread each half with cream cheese mixture.
- Arrange shrimp on bottom halves of rolls. Top with cucumber slices, radish slices, and lettuce leaves. Place top halves of rolls over all and serve.
Nutrition Facts : Calories 312.5, Fat 9.5, SaturatedFat 2.8, Cholesterol 184.1, Sodium 563.6, Carbohydrate 26.3, Fiber 2.1, Sugar 2.1, Protein 28.9
COOL SHRIMP AND CUCUMBER SLAW
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 12
Steps:
- Place the shrimp on a rack and steam over 1 inch of water until cooked through, about 3 minutes. Cool, peel, cut in half lengthwise and devein. Set aside.
- Combine the grapefruit and lemon juices and grated grapefruit rind in a large glass or ceramic bowl. Whisk in the olive oil. Add the jalapeno, salt and pepper. Add the cucumbers and toss. Add the shrimp, parsley, mint and basil. Toss to combine. Season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 637 milligrams, Sugar 11 grams, TransFat 0 grams
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