Pims Nyt Shrimp Tiles With Cucumber Ajaad Recipes

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SHRIMP TILES WITH CUCUMBER AJAAD



Shrimp Tiles With Cucumber Ajaad image

Provided by Christine Muhlke

Categories     dinner, weekday, appetizer

Time 40m

Yield Serves 6

Number Of Ingredients 13

1/2 cup rice vinegar
1/4 cup plus 1 tablespoon sugar
Pinch of salt
1 clove garlic, peeled and slightly crushed
2 red jalapeños, halved lengthwise, seeded and very thinly sliced
3 cups peeled, quartered, seeded and thinly sliced cucumber
Handful cilantro leaves and chopped peanuts
1/2 pound medium shrimp, shelled and deveined
1/2 teaspoon salt
Pinch freshly ground pepper
Canola or vegetable oil
1/3 small package of frozen Chinese spring-roll skins (about 3 to 4 inches square), defrosted
1 cup loosely packed cilantro leaves

Steps:

  • In a small saucepan, combine the vinegar, sugar, salt, garlic and jalapeños. Bring to a boil, reduce heat to low and simmer for 15 minutes. Taste it; it should be sweet, sour, salty and a little spicy (in that order). Adjust the flavors as needed. Discard the garlic clove and transfer the mixture to a medium serving bowl to cool. Once cooled, fold in the cucumber, then cover and refrigerate. When ready to serve, garnish with cilantro leaves and chopped peanuts.
  • Using a food processor, purée the shrimp, salt and pepper. Sauté a small spoonful of the mixture in a bit of oil to check for seasoning; if needed, add more salt and pepper to the raw mixture.
  • Cut the square sheets of spring-roll skins diagonally. In a large wok or skillet, pour in oil to a depth of 2 inches and heat over medium-high heat. Meanwhile, assemble the tiles by spreading a teaspoon of the shrimp mixture evenly over an entire triangle (to the edges). Place a cilantro leaf in the middle, then cover with another triangle, pressing them together firmly to adhere. Repeat until all the filling is used.
  • Test the oil by dropping in a piece of spring-roll wrapper. It should immediately puff up. Adjust heat as necessary and fry the tiles, a few at a time, until golden. Use a slotted spoon to transfer to a baking sheet lined with paper towels. Place the tiles on a serving platter, and top each with a bit of ajaad. Serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 315 milligrams, Sugar 12 grams, TransFat 0 grams

PIMM'S CUP COCKTAIL



Pimm's Cup Cocktail image

Pimm's No. 1 liqueur is the key to this refreshing cocktail with British origins. It's the unofficial drink of the tennis tournament Wimbledon.

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes

Time 5m

Yield 1

Number Of Ingredients 5

2 fluid ounces Pimm's No. 1™ (gin-based liqueur)
1 cup ice
3 fluid ounces ginger ale
1 lemon slice
1 cucumber slice

Steps:

  • Pour Pimm's into pint glass, fill with ice. Top with ginger-ale. Garnish with a slice of lemon and a slice of cucumber.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 34.6 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.3 g, Sodium 22.9 mg, Sugar 30.6 g

PIMM'S CUP WITH MUDDLED CUCUMBER



Pimm's Cup With Muddled Cucumber image

Pimm's No. 1, a gin-based liqueur, is named after James Pimm, the bar owner who created it in the mid 1800s. By the 1860s, it was bottled. At one point, there were other "cups," numbered 2 through 6, based on brandy, rum and other spirits. But the No. 1, a reddish tonic with citrusy and bitter notes, has always been the star, and it is not quite like anything else on the shelf. The Pimm's Cup's skeletal components are nothing more than a measure of Pimm's and roughly three measures of either lemonade, lemon soda or ginger ale (your preference), served over ice in a long glass and typically garnished with cucumber.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink.

Number Of Ingredients 8

1 cup sugar
1 1/4-inch-thick slice of unpeeled cucumber
1 1/2 ounces Pimm's No. 1
1/2 ounce gin, preferably Beefeater
1 ounce lemon juice
Seltzer or sparkling water
Lemon wedges, for garnish
Mint, for garnish.

Steps:

  • Make a simple syrup: in a small pan, heat sugar and 1 cup water; boil until sugar is melted. Cool. (It keeps in the refrigerator for weeks.)
  • In a cocktail shaker, muddle the cucumber. Add the Pimm's, gin, lemon juice and 3/4-ounce simple syrup. Shake.
  • Strain into a Collins glass filled with ice. Top with seltzer or sparkling water. Garnish with lemon wedge and mint sprig.

PIMM'S



Pimm's image

A true taste of summer, serve this fruity punch with fresh mint leaves, cucumber, orange and strawberries

Provided by Good Food team

Categories     Drink

Time 5m

Number Of Ingredients 3

200ml Pimm's No. 1
600ml lemonade
mint sprigs, sliced cucumber, sliced orange and strawberries, to serve

Steps:

  • Fill a jug with ice and pour over the Pimm's and lemonade. Give it a good stir then add the mint, cucumber and fruit.

Nutrition Facts : Calories 175 calories, Fat 0.1 grams fat, Carbohydrate 25.5 grams carbohydrates, Sugar 25.3 grams sugar, Fiber 0.5 grams fiber, Protein 0.4 grams protein

CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE



Curried Shrimp with Cucumber Vinaigrette image

Categories     Appetizer     Sauté     Shrimp     Curry     Cucumber     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1 English cucumber, halved lengthwise, seeded, and chopped
1/4 cup seasoned rice vinegar
1 tablespoon Asian sesame oil
1 lb large shrimp (20 to 24), shelled and deveined
1/2 tablespoon curry powder
1 to 2 tablespoons vegetable oil
Accompaniment: small cucumber sticks

Steps:

  • Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
  • Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
  • Serve shrimp at room temperature with vinaigrette for dipping.

PIM'S NYT SHRIMP TILES WITH CUCUMBER AJAAD



PIM'S NYT SHRIMP TILES WITH CUCUMBER AJAAD image

Categories     Shellfish

Yield 6

Number Of Ingredients 15

For the ajaad:
1/2 cup rice vinegar
1/4 cup plus 1 tablespoon sugar
Pinch of salt
1 clove garlic, peeled and slightly crushed
2 red jalapeños, halved lengthwise, seeded and very thinly sliced
3 cups peeled, quartered, seeded and thinly sliced cucumber
Handful cilantro leaves and chopped ++peanuts.
For the tiles:
1/2 pound medium shrimp, shelled and deveined
1/2 teaspoon salt
Pinch freshly ground pepper
Canola or vegetable oil
1/3 small package of frozen Chinese spring-roll skins (about 3 to 4 inches square), defrosted
1 cup loosely packed cilantro leaves.

Steps:

  • 1. For the ajaad: In a small saucepan, combine the vinegar, sugar, salt, garlic and jalapeños. Bring to a boil, reduce heat to low and simmer for 15 minutes. Taste it; it should be sweet, sour, salty and a little spicy (in that order). Adjust the flavors as needed. Discard the garlic clove and transfer the mixture to a medium serving bowl to cool. Once cooled, fold in the cucumber, then cover and refrigerate. When ready to serve, garnish with cilantro leaves and chopped peanuts. 2. For the tiles: Using a food processor, purée the shrimp, salt and pepper. Sauté a small spoonful of the mixture in a bit of oil to check for seasoning; if needed, add more salt and pepper to the raw mixture. 3. Cut the square sheets of spring-roll skins diagonally. In a large wok or skillet, pour in oil to a depth of 2 inches and heat over medium-high heat. Meanwhile, assemble the tiles by spreading a teaspoon of the shrimp mixture evenly over an entire triangle (to the edges). Place a cilantro leaf in the middle, then cover with another triangle, pressing them together firmly to adhere. Repeat until all the filling is used. 4. Test the oil by dropping in a piece of spring-roll wrapper. It should immediately puff up. Adjust heat as necessary and fry the tiles, a few at a time, until golden. Use a slotted spoon to transfer to a baking sheet lined with paper towels. Place the tiles on a serving platter, and top each with a bit of ajaad. Serve.

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.

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD



Sweet, Tart, and Spicy Shrimp and Cucumber Salad image

Provided by Amelia Saltsman

Categories     Salad     Ginger     Appetizer     Sauté     Low Cal     High Fiber     Dinner     Lunch     Basil     Shrimp     Cucumber     Hot Pepper     Summer     Healthy     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Dressing:
1/4 cup fresh lime juice
3 tablespoons golden brown sugar
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste (such as sambal oelek)*
1 teaspoon grated peeled fresh ginger
Salad:
2 pounds Persian or Japanese cucumbers (about 8)
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced Napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai basil leaves or regular basil leaves
2 teaspoons black sesame seeds,* toasted
Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

  • For dressing:
  • Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
  • For salad:
  • Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
  • Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
  • Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
  • Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
  • Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

AJAD (AUTHENTIC THAI CUCUMBER SALAD)



Ajad (Authentic Thai Cucumber Salad) image

This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.

Provided by Toi

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 4h15m

Yield 6

Number Of Ingredients 7

½ cup white vinegar
¼ cup water
4 tablespoons white sugar, or more to taste
1 ½ teaspoons salt
6 cucumbers, peeled and thinly sliced
3 shallots, thinly sliced
2 Thai bird's eye chiles, halved lengthwise

Steps:

  • Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
  • Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 22.9 g, Fat 0.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 590.4 mg, Sugar 13.9 g

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

CUCUMBER SHRIMP TEA SANDWICHES



Cucumber Shrimp Tea Sandwiches image

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

1/3 cup minced green onion
1/4 cup tub-style light cream cheese, softened
1/4 cup fat-free mayonnaise
1/4 cup plain low-fat yogurt
1 teaspoon fresh dill
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 1/2 lbs small shrimp or 1 1/2 lbs shrimp, cooked and peeled
1 cucumber, sliced very thin
1 loaf bread, your choice (pumpernickel was the bread served at the party)

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

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