Dill and Shrimp Cucumber Cups

Dill and Shrimp Cucumber Cups
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Crunchy and refreshing, cucumbers are the ultimate base for a lemon and dill shrimp salad. Cucumber cups are easy to make and make for a neat one bit appetizer.
Servings
14-16 cucumber cups1
Servings
14-16 cucumber cups1
Dill and Shrimp Cucumber Cups
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Crunchy and refreshing, cucumbers are the ultimate base for a lemon and dill shrimp salad. Cucumber cups are easy to make and make for a neat one bit appetizer.
Servings
14-16 cucumber cups1
Servings
14-16 cucumber cups1
Ingredients
  • 1 Houweling’s Long English Cucumber
  • 1 cup cooked and peeled baby shrimp
  • 2 teaspoons fresh lemon juice
  • zest of half a lemon
  • 1 1/2 tablespoons mayonnaise
  • 2 teaspoons fresh dill roughly chopped
  • salt and pepper
Servings: cucumber cups1
Units:
Instructions
  1. Cut off the tips of the cucumber. Peel the cucumber skin using a vegetable peeler. Cut the cucumber into about 3/4 inch slices. Use a melon baller to scoop out half the flesh from the centre of each slice. Make sure you leave a bit of base intact to create a cup.
  2. Mix together the mayonnaise, lemon juice, dill and lemon zest. Gently stir in the shrimp. Season with salt and pepper to taste and scoop into cucumber cups.
Share this Recipe
Powered byWP Ultimate Recipe
Browse the Recipe archive. This entry was posted in Recipe. Ingredients: , , , , , , . Course: . Cuisine: . Rating: . Bookmark the permalink. Both comments and trackbacks are currently closed.