SHRIMP SALAD ON CUCUMBER SLICES RECIPE - (5/5)
Provided by Pattywak
Number Of Ingredients 10
Steps:
- Combineshrimp, celery, onion, mayonnaise, yogurt, and seasonto taste with adoboand pepper. Arrangecucumbers on a platter, seasonwith salt and topeach slice with a heaping tablespoon of shrimp salad. Topwith chopped chives for garnish. Yo
CUCUMBER SHRIMP SALAD
A salty, herby, one-bowl salad that's hearty enough to be a meal. For best quality and flavor look for wild-caught shrimp and block feta packaged in brine.
Time 21m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400º.
- Place the shrimp in a single layer on a baking sheet (line it with parchment paper for easier cleanup!). Drizzle with olive oil and sprinkle with salt and pepper then place in the oven and roast for 6 minutes, or until the shrimp is uniformly pink.
- Whisk the ½ c. of olive oil and lemon juice in a large bowl. Add the beans, scallions, dill, parsley, cucumber, and shallot, season with some salt and pepper, and stir to coat everything with the dressing. Add the shrimp and feta and stir gently to combine.
- Salad can be made a day or two ahead - keep covered in the refrigerator until you're ready to serve.
SHRIMP & CUCUMBER ROUNDS
I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. -Kelly Alaniz, Eureka, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.
Nutrition Facts : Calories 20 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 38mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CUCUMBER SHRIMP SALAD
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
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 AND SHRIMP SALAD
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.
MEZE PLATTER: HUMMUS, SHRIMP SALAD, CUCUMBER SALAD
This fun assortment of flavorful nibbles is ideal for summer entertaining. End the meal with frozen yogurt or a fruit salad of halved fresh cherries and pieces of watermelon. BonAppetit Magazine, August 2009 edition. The cumputer has been playing gmaes with me, please forgive the headings in the directions. ;)
Provided by Manami
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- HUMMUS:.
- Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish.
- Combine remaining garbanzo beans, lemon juice, 2 tablespoons water, 2 tablespoons oil, garlic, cumin, and 1 teaspoon paprika in processor and blend until smooth.
- Transfer to small bowl; season to taste with salt, pepper & crushed red pepper flakes for that extra kick.
- Sprinkle reserved garbanzo beans over.
- (* DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.).
- Drizzle hummus lightly with oil and sprinkle lightly with paprika.
- SHRIMP, OLIVES AND TOMATO SALAD:.
- Combine all ingredients in medium bowl and toss to blend.
- Season to taste with salt and pepper.
- (** DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.)
- CUCUMBER, YOGURT, & FETA SALAD.
- Arrange cucumber slices on plate; sprinkle with salt and pepper.
- Spoon yogurt over.
- Sprinkle with feta cheese and oregano.
- (*** DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.)
- ARRANGEMENT:.
- Place marinated artichokes in small bowl.
- Arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter.
- Garnish with lemon wedges.
- Toast pita breads in toaster, then cut into wedges; arrange pita wedges on platter with salads and serve.
Nutrition Facts : Calories 619.2, Fat 24.6, SaturatedFat 6.8, Cholesterol 68.2, Sodium 1242.3, Carbohydrate 80.4, Fiber 13.2, Sugar 7, Protein 25.9
SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD
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
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.
SEARED SHRIMP WITH CUCUMBER SALAD
Delicate-tasting hearts of palm are low in fat and calories and high in fiber-they pair nicely with the shrimp in this Seared Shrimp with Cucumber Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
- Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
- Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
- To serve, spoon shrimp over cucumber salad.
Nutrition Facts : Calories 195 g, Fat 7 g, Fiber 2 g, Protein 25 g
More about "shrimp salad on cucumber slices recipe 55"
SHRIMP SALAD ON CUCUMBER SLICES - SKINNYTASTE
From skinnytaste.com
Ratings 4Calories 117 per servingCategory Appetizer, Lunch, Salad
- Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with seasoning salt or adobo and pepper.
- Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad.
SHRIMP AVOCADO CUCUMBER SALAD - PRIMAVERA KITCHEN
From primaverakitchen.com
SHRIMP AND CUCUMBER SALAD WITH CREAMY AVOCADO …
From eatingwell.com
KETO SPICY SHRIMP SALAD WITH GARLIC - RECIPE - DIET …
From dietdoctor.com
SHRIMP AND DILL SALAD CUCUMBER BITES | CANADIAN LIVING
From canadianliving.com
SHRIMP AND CUCUMBER SALAD - COOK THIS AGAIN, MOM
From cookthisagainmom.com
SHRIMP SALAD CUCUMBER BITES | CANADIAN LIVING
From canadianliving.com
SHRIMP SALAD RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
JAPANESE CUCUMBER & SHRIMP SALAD | SOMETHING NEW …
From somethingnewfordinner.com
SHRIMP ON CUCUMBER HORS D’OEUVRES - RICARDO
From ricardocuisine.com
SHRIMP SALAD ON CUCUMBER SLICES RECIPE - RECIPES.NET
From recipes.net
1/5 Category Finger FoodsCuisine AmericanTotal Time 10 mins
SHRIMP AND CUCUMBER SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEDITERRANEAN SHRIMP SALAD IN CUCUMBER CUPS RECIPE
From myrecipes.com
GRILLED SHRIMP SALAD WITH SESAME VINAIGRETTE RECIPE | RECIPES.NET
From recipes.net
SHRIMP SALAD WITH CUCUMBER AND DILL | KüHNE - MADE WITH LOVE
From kuehne-international.com
RECIPE: CREAMY SHRIMP SALAD ON CUCUMBER ROUNDS | HALLADAYS
From halladays.com
COLD SHRIMP AVOCADO CUCUMBER APPETIZER - FEELS LIKE HOME™
From feelslikehomeblog.com
SHRIMP ON CUCUMBER - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SHRIMP SALAD WITH CRISPY CHORIZO AND ALMONDS RECIPE - WOMAN'S …
From womansday.com
SHRIMP SALAD ON CUCUMBER SLICES | RECIPE | SHRIMP SALAD, …
From pinterest.com
RECIPE COLDWATER SHRIMPS AND CUCUMBER SALAD - SHRIMP-CANADA.COM
From shrimp-canada.com
MEDITERRANEAN SHRIMP SALAD IN CUCUMBER CUPS RECIPE - SUNSET
From sunset.com
MARINATED SHRIMP AND CUCUMBER SALAD RECIPE | MYRECIPES
From myrecipes.com
SHRIMP CUCUMBER SALAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREAMY SHRIMP SALAD WITH CUCUMBER AND CELERY
From littlefamilyadventure.com
SHRIMP SALAD CUCUMBER APPETIZERS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CREAMY SHRIMP SALAD WITH ENDIVE AND CUCUMBER RECIPE - REAL …
From realsimple.com
SHRIMP SALAD ON CUCUMBER SLICES — CALLA RECIPES
CREAMY SHRIMP AND CELERY SALAD - SKINNYTASTE
From skinnytaste.com
SHRIMP SALAD WITH CUCUMBER AND FENNEL RECIPE | BON APPéTIT
From bonappetit.com
12 EASY SHRIMP SALADS READY IN ABOUT 30 MINUTES - ALLRECIPES
From allrecipes.com
SHRIMP SALAD ON CUCUMBER SLICES - TAMIL-RECIPES
From tamil-recipes.com
RECIPE | CUCUMBERS SHRIMP SALAD WITH - PURE FLAVOR
From pure-flavor.com
SESAME SHRIMP WITH SMASHED CUCUMBER SALAD RECIPE - COOKING …
From cookinglight.com
SHRIMP AND CUCUMBER SALAD ROLLS - CHATELAINE
From chatelaine.com
SHRIMP SALAD ON CUCUMBER SLICES RECIPE
From recipegraze.com
SHRIMP SALAD CROISSANT SANDWICHES - TASTES OF HOMEMADE
From tastesofhomemade.com
SPICY CUCUMBER AND SHRIMP SALAD - BISCUITS & BURLAP
From biscuitsandburlap.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love