Cucumber Shrimp Breadless Hoagie Recipes

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.

CUCUMBER SHRIMP SALAD

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 SHRIMP HORS D'OEUVRES

Steps:

• Wash cucumbers (peeling is optional).
• Slice in 3/4 inch thick slices.
• Using a melon baller scoop out center careful not to go all the way through.
• Set aside In a blender or food processor combine shrimp (reserving 1/8c for garnish) and garlic.
• Mix into a slightly lumpy mixture.
• Add remaining ingredients.
• Mix just until smooth.
• Spoon about 1 to 1 1/2 T of mixture in each cucumber.
• Garnish top with remaining shrimp.

SHRIMP, CUCUMBER, AND WATERMELON SALAD

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.

CUCUMBER SHRIMP BREADLESS HOAGIE

Steps:

• Using a peeler, create stripes down the length of the English cucumber, leaving some of the peel intact.
• Cut the cucumber in half crosswise, then in half again lengthwise. Use a teaspoon to remove the seeds. Set aside.
• Combine the shrimp, red onion, parsley, tzatziki and tomato in a small mixing bowl, then season with salt and pepper. Spoon the shrimp salad mixture into one cucumber half and use a second half to top. Use toothpicks to hold the top to the base. Repeat with the remaining filling and cucumber halves.