Cucumber Mint Limeade Recipe Recipes Recipe For Shrimp

CUCUMBER-MINT LEMONADE

Steps:

• Pulse 2 chopped English cucumbers, 2 cups fresh lemon juice (about 16 lemons), 1 1/2 cups chopped fresh mint and 1 cup sugar in a blender, stirring as needed, until combined. Puree until smooth, about 1 minute. Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a spoon. Stir in 3 cups water. Serve over ice.

LIME ICE WITH CUCUMBER AND MINT

Steps:

• Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.) Juice the limes, measure 3/4 cup, and pour it in with the zest. Add the sugar, corn syrup, 1 1/3 cups water, cucumber, and mint. Blend until smooth. For the smoothest texture, pass the mixture through a fine strainer. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer's directions. The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer. Scoop ice into small dishes and garnish with fresh mint sprigs. The ice is best eaten within 24 hours.

SHRIMP SALAD WITH CUCUMBER AND MINT

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.

MINT-CUCUMBER MOJITOS

Steps:

• Squeeze the lime quarters into a highball glass, and drop the limes into the glass. Add the mint leaves and sugar. Muddle well with the back of a spoon or with a muddler. Place the cucumber slices into the glass, and fill with ice cubes. Pour in the rum, then top off with club soda. Stir gently and serve.

LEMON MINT SAUCE WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
• In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
• Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

AGUA FRESCA DE PEPINO (CUCUMBER LIMEADE)

Steps:

• Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth. Pour into pitcher; add remaining water. Stir in additional sweetener to taste.

TANDOORI SHRIMP WITH MINT RAITA

Steps:

• Cook the basmati rice in simmering water for 12 minutes or until tender. Drain well.
• Meanwhile, preheat the broiler to medium-high. In a bowl, mix together 4 tablespoons plain yogurt with 2 tablespoons tandoori curry paste. Add the shrimp and toss to coat. Tip onto a foil-lined baking tray, along with the marinade, and broil for 4-5 minutes or until just cooked through.
• For the raita, peel long, thin strips from the cucumber with a vegetable peeler, then pat dry on kitchen paper.
• Put into a bowl, add the yogurt, mint leaves and some seasoning and mix together.
• Divide the rice between plates and spoon the shrimp and raita alongside.
• Garnish with extra fresh mint sprigs. Serve with lime wedges, to squeeze over, if you like.

GRILLED SHRIMP WITH PINEAPPLE CUCUMBER SALSA

Steps:

• Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper.
• Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat.
• Thread shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill shrimp over medium heat, 1-2 minutes on each side, or until lightly charred and just cooked through.
• Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.

CUCUMBER GAZPACHO WITH SHRIMP AND MELON

Steps:

• In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
• In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
• Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.