Cucumbers Stuffed With Beef And Shrimp Recipes

20 EASY CUCUMBER APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cucumber appetizer in 30 minutes or less!

SHRIMP STUFFED CUCUMBER CUPS

Steps:

• Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.
• Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
• Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

CUCUMBER STUFFED WITH BEEF

Steps:

• Preheat the grill/broiler.
• Cut the cucumber into 1-inch sections, making alternate straight and zig zag cuts.
• Using sharp edged spoon, scoop out the centre of each piece of cucumber.
• Grill/broil the steak medium rare.
• Chop into fine pieces.
• Mix with the rest of the ingredients.
• Spoon into the cucumber cups and garnish with coriander leaves.

STUFFED CUCUMBERS

Steps:

• Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long).
• Grate the ends using a hand grater & place into a fine mesh strainer.
• Cut the cucumbers in half, then again lengthwise.
• Scoop out seeds so you have four boats & run the bottom side of boat across a grater. This creates a flat bottom so the boat doesn't rock. Save the shavings & rough chop into the grated cuc ends from above.
• The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes.
• Remove grated cuc from the strainer, add to bowl.
• Add 2oz feta, white pepper and dill weed. Stir gently.
• Chill at least a couple hours but no longer than 12 hours.
• Wipe the boats dry (makes the stuffing easier) and place stuffing inside.
• Garnish: black lava sea salt & dots of sriracha mixed with mayo.
• You can also slice into smaller bite sized "U's" if you refrigerate after stuffing to re-firm the feta/cuc mixture.
• Prep time does not include refrigerator marinade time.

SHRIMP STUFFED CUCUMBER APPY / MY WAY

Steps:

• 1. In a small bowl, cream together the sour cream and cream cheese. Stir in onion, dill, lemon juice, chopped shrimp, Cajun seasoning. Mix well. Chill until ready to stuff the cucumber.
• 2. Peel your cucumbers. Slice into about 2 inch thick slices. I used a 1 tsp measuring spoon(or can use a melon baller) and carefully scoop out most of the inside. Leaving some on the bottom to hold the filling. I turned upside down on paper towels to drain.
• 3. When ready to serve, simply stuff each cucumber round and place on serving platter. ( I spooned filling into a zip lock baggie and piped it into each slice). Sprinkle with some paprika, dill and maybe some sliced green onions. They are delicious! Enjoy!