Cucumber Dressing Recipes Recipe For Shrimp Recipe For Banana

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CREAMY CUCUMBER DRESSING



Creamy Cucumber Dressing image

This dressing is one of our favorites. It's creamy and packed full of flavor. Its very refreshing and is the perfect salad dressing for your summer salads.

Provided by Kim D.

Categories     Salad Dressings

Time 10m

Yield 2 cups

Number Of Ingredients 10

1 1/2 cups chopped cucumbers, peeled and seeded
3/4 cup mayonnaise
1/4 cup buttermilk
2 teaspoons dried dill
2 teaspoons dried chives
2 teaspoons dried parsley
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder

Steps:

  • Place all ingredients in a blender.
  • Process until well blended.
  • Place in an air tight container in the refrigerator until ready to use.
  • ~NOTE~ Fresh herbs can be used if you have them available. Amounts - 2 T. fresh dill, 2 T. fresh chives, and 2 T. fresh parsley.

SHRIMP AND CUCUMBER SALAD



Shrimp and Cucumber Salad image

Shrimp and Cucumber Salad because warm summertime days (and evenings) calls for a light, and refreshing meal.

Provided by Keri Hix

Categories     Salad

Time 20m

Number Of Ingredients 8

1 pound Shrimp (pre-cooked, thawed)
1 Cucumber (medium-sized, peeled and diced)
1 Avocado (diced)
1 Lime
3 tablespoons Shallot (finely chopped)
3 tablespoons Fresh Dill (chopped)
1/4 cup Mayonnaise (more or less as desired)
Salt (to taste)

Steps:

  • Thaw the shrimp under cold water. Remove tails if needed. Drain well and pat dry with paper towels. Place the shrimp in a mixing bowl.
  • Peel the cucumber and dice into bite-size pieces. Add the cucumber to the shrimp.
  • Remove avocado from the skin and chop into bite-size pieces. Immediately coat the avocado with lime juice. Add to the mixing bowl with the shrimp.
  • Finely chop the shallot and the dill. Add them to the shrimp.
  • Add the mayonnaise and salt to the other ingredients and mix together. Taste and adjust the salt or mayonnaise amount if needed.
  • Serve right away, or cover and refrigerate for an hour or so to let the flavors meld.

Nutrition Facts : Calories 247 kcal, Carbohydrate 10 g, Protein 25 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 288 mg, Sodium 992 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

SHRIMP SALAD WITH CUCUMBER AND MINT



Shrimp Salad with Cucumber and Mint image

Provided by Ellie Krieger

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 7

2 pounds medium shrimp, cleaned
1 cup fresh mint leaves
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 English cucumber, seeded and diced (about 1 1/2 cups)
1 lemon, zested
Salt and pepper

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.

CUCUMBER AND SHRIMP SALAD



Cucumber and Shrimp Salad image

Categories     Salad     Sauce     Side     Wedding     Salad Dressing     Shrimp     Cucumber     Raw     Boil

Yield serves 4 to 6

Number Of Ingredients 15

Dressing
1/4 cup fresh lime juice (about 2 limes)
3 1/2 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons water
1 or 2 Thai or serrano chiles, finely chopped (optional)
2 to 2 1/4 pounds pickling (Kirby) or English cucumbers
1 carrot, peeled and finely shredded (page 51)
2 1/2 teaspoons salt
1 teaspoon sugar
1 boneless, skinless chicken breast, about 1/4 pound
1 boneless pork loin chop, about 1/4 pound
1/4 pound precooked bay or small salad shrimp
1/3 cup unsalted roasted peanuts, chopped
1 tablespoon sesame seeds, toasted (page 332) and crushed in a mortar

Steps:

  • To make the dressing, in a small bowl, combine the lime juice, sugar, fish sauce, water, and chiles and stir to dissolve the sugar. Set aside to develop the flavors.
  • Trim off the ends of each cucumber, and then halve lengthwise. Use a teaspoon to remove the seeds from each half (the English cucumbers will have few seeds). Cut the halves crosswise into slices a scant 1/8 inch thick. A razor-sharp knife or a Japanese Benriner slicer (page 22) produces the most attractive, uniformly thin slices. A food processor can be used but will yield less satisfactory results. Put the cucumbers and carrot in a large bowl, add 1 1/2 teaspoons of the salt and the sugar, and toss to mix. Set aside for 30 minutes to weep. A pool of juice will accumulate at the bottom of the bowl.
  • Drain the cucumbers and carrot in a colander and place under cold running water to rinse off as much salt and sugar as possible. Working in batches, wring out excess moisture in a nonterry dish towel: position a mound of the vegetables in the center, roll it up in the towel, and then twist the ends in opposite directions to force out the liquid. Do this 3 or 4 times. You want to extract enough water from the cucumber yet not completely crush it. (The cucumber will become a beautiful translucent green, in marked contrast to the color of the carrot.) Return the vegetables to the bowl and fluff them up to release them from their cramped state. Set aside.
  • Trim any excess fat from the pork chop. Fill a small saucepan half full with water, add the remaining 1 teaspoon salt, and bring to a rolling boil over high heat. Drop in the chicken breast and pork chop. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. The pork and chicken should be firm yet still yield a bit to the touch. Remove them from the pan. Reserve the light stock for another use or discard. When the pork and chicken are cool enough to handle, cut the pork into matchsticks, and shred the chicken with your fingers into thin pieces, pulling the meat along its natural grain. Let the pork and chicken continue to cool to room temperature and then add them to the vegetables.
  • Place the shrimp in a colander and rinse with cold running water, then press gently to drain well. Add the shrimp to the bowl of vegetables and meat.
  • Just before serving, add the peanuts and sesame seeds to the salad and toss to distribute evenly. Pour on the dressing and toss again. (If you don't want to bite into a piece of chile unexpectedly, strain the dressing over the salad.) Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy. Transfer to a serving plate, leaving any unabsorbed dressing behind, and serve.
  • notes
  • You may ready the vegetables, pork and chicken, and shrimp a day in advance. Keep them in separate covered containers in the refrigerator, and return them to room temperature before tossing the salad. The dressing may be prepared several hours in advance.
  • For a lighter salad, omit the pork and/or chicken and double the amount of shrimp. Or, you may eliminate the shrimp and add more pork or chicken. Whatever you decide, include at least one of these elements, as they lend richness to the salad.
  • Special-Occassion Salads
  • If you ask the cook, "What's on today's menu?" and the response includes a gôi or nôm, you know it is a special occasion. Gôi and nôm typically refer to colorful salads of meat, seafood, vegetables, herbs, peanuts, and sesame seeds usually served as a separate first course, instead of a side dish. Both words refer to the same type of dish, with gôi the everyday term in southern and central Vietnam and nôm in the north.
  • These salads represent a careful balancing act among different flavors, colors, and textures, and a skilled Vietnamese cook runs through a mental checklist to make sure all three bases have been covered. One ingredient-vegetable, fruit, meat, fish, shellfish-usually makes up the bulk in the salad. If it naturally carries a lot of moisture, the first task is to expel the excess water, so that the ingredient will be relatively dry and crunchy. For example, cucumber and green papaya are tossed with salt and sugar to release their water and are then wrung out in a kitchen towel. Tiny raw silverfish are cooked and then drained. (Green cabbage is an exception, since it already has plenty of crunchiness and is not naturally moist.) Then the magic happens. When everything is combined, the main ingredient absorbs all of the other flavors like a sponge.
  • Vietnamese food aficionados may tell you that gôi comes in more complex guises, built from exotic ingredients such as raw fish and sauces made from fish innards and astringent bananas, than you will find in this chapter. They are right, but it is these simpler salads that regularly appear on most Vietnamese tables.

CUCUMBER SHRIMP SALAD



Cucumber Shrimp Salad image

I adopted this recipe and prepared it on August 23, 2006. I felt that it needed a boost of flavor and made some changes to the dressing (importantly to include the wasabi). The original poster found this in Sunset Magazine. The cucumbers become more flavorful the longer you soak them, but I would caution against marinating the shrimp for more than 20 minutes, as the texture will suffer.

Provided by Ms B.

Categories     Japanese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces shrimp, cooked, peeled, deveined, and tails removed (31-40 per pound)
2 English cucumbers, about 1 1/2 pounds total, rinsed
1/3 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
1 -2 tablespoon wasabi powder (to taste)
1/3 cup unsalted dry roasted peanuts, chopped
fresh parsley, chopped (optional)
green onion, chopped (optional)

Steps:

  • Rinse and drain shrimp - blot dry with papertowels to remove excess water.
  • Slice the cucumbers thinly.
  • In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
  • Chill 20 minutes.
  • Garnish with peanuts, parsley, and/or green onions just before serving.

CUCUMBER-DILL SHRIMP DIP



Cucumber-Dill Shrimp Dip image

"This is a favorite standby of mine when I need a quick appetizer," says Kathryn Goecke of Montrose, Colorado. The creamy dill dip, with chunks of shrimp and cucumber, makes a nice change from the standard shrimp and cocktail sauce.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup reduced-fat sour cream
4 ounces reduced-fat cream cheese, cubed
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/4 teaspoon salt
6 ounces cooked medium shrimp, peeled and deveined
3/4 cup diced unpeeled cucumber
Assorted fresh vegetables or assorted crackers

Steps:

  • In a large bowl, beat the sour cream, cream cheese, dill and salt until blended. Set aside three shrimp and 2 tablespoons cucumber for garnish. , Finely chop the remaining shrimp; add to sour cream mixture. Add remaining cucumber. Garnish with reserved shrimp and cucumbers. Refrigerate for at least 1 hour. Serve with vegetables or crackers.

Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 158mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

SHRIMP, CUCUMBER, AND WATERMELON SALAD



Shrimp, Cucumber, and Watermelon Salad image

A great light shrimp salad for a summer meal

Provided by Wapiti

Categories     Shrimp Salad

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon chopped fresh mint
1 teaspoon honey
½ medium lemon, zested and juiced
2 pounds shrimp, peeled and deveined
3 tablespoons blackened seasoning, or to taste
2 tablespoons extra-virgin olive oil, or as needed
2 medium cucumbers, peeled
2 cups cubed seedless watermelon
1 medium avocado, cut into 1/2-inch cubes
¼ cup crumbled feta cheese
1 teaspoon black sesame seeds

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

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