Cucumbers aren’t hard to find at any time of the year in grocery stores, but we enjoy them most in the warmer months of the year. They are so cool and refreshing in the summer! The phrase, “cool as a cucumber” (staying calm & collected in difficult situations) comes not from their light & refreshing taste, but from the fact that the inside of a cucumber can stay about 20º F cooler than the surrounding air temperature in hot weather. That fresh and refreshing taste they bring to dishes is why they are an integral part of our menus in the heat of the summer. It is hot this week and the predictions are for a hotter than normal summer this year in much of the US, including our area.
I try to keep cucumbers on hand in the summer as an accent for salads and sandwiches, but they also make a good vehicle for dips. Or in this case, a shrimp-red pepper-avocado appetizer salad. The crispness of the cucumber boat enhances the wonderful orange & cumin flavors of the salad. I’m looking forward to the garden exploding with cucumbers very soon!
Shrimp-Stuffed Cucumber Boats
Shrimp-Stuffed Cucumber Boats (adapted from cookincanuck.com), Prep time: 20 minutes, Cook time: 5 minutes, Total time: 25 minutes, Serves 6 – 8, as an appetizer
Ingredients:
Filling:
- 2 cucumbers, peeled
- 1 teaspoon olive oil
- 12 ounces raw shrimp, peeled & roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 red bell pepper, diced
- 1/2 avocado, chopped
Dressing:
- 2 tablespoons orange juice
- 2 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions:
Cut each cucumber in half lengthwise. Using a small spoon, scoop out the seeds and some of the flesh to form boats.
Prep all the ingredients.
Heat the olive oil in a large nonstick skillet set over medium heat. Cook the chopped shrimp until it is just cooked through, stirring occasionally, about 2 to 3 minutes. Season the shrimp with the 1/4 teaspoon of salt and pepper.
Cook the shrimp.
Transfer the shrimp to a bowl, and stir in the red bell pepper and avocado. Whisk together the dressing ingredients: orange juice, olive oil, cumin, and the 1/8 teaspoon of salt and pepper. Toss the shrimp mixture with 3 tablespoons of the dressing.
Combine the shrimp, pepper & avocado, then add the dressing.
Brush the insides of the cucumber boats with the remaining 1 tablespoon of the dressing. Divide the shrimp mixture evenly between the cucumber boats just before serving. Cut the filled cukes crosswise into pieces and serve.
Cut the boats into serving pieces.
Crisp cucumbers make great summer appetizers! ~Linda
Shrimp-Stuffed Cucumber Boats (adapted from cookincanuck.com), Prep time: 20 minutes, Cook time: 5 minutes, Total time: 25 minutes, Serves 6 – 8, as an appetizer
Ingredients:
Filling:
- 2 cucumbers, peeled
- 1 teaspoon olive oil
- 12 ounces raw shrimp, peeled & roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 red bell pepper, diced
- 1/2 avocado, chopped
Dressing:
- 2 tablespoons orange juice
- 2 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions:
Cut each cucumber in half lengthwise. Using a small spoon, scoop out the seeds and some of the flesh to form boats.
Heat the olive oil in a large nonstick skillet set over medium heat. Cook the shrimp until it is just cooked through, stirring occasionally, about 2 to 3 minutes. Season the shrimp with the 1/4 teaspoon of salt and pepper.
Transfer the shrimp to a bowl, and stir in the red bell pepper and avocado. Whisk together the dressing ingredients: orange juice, olive oil, cumin, and the 1/8 teaspoon of salt and pepper. Toss the shrimp mixture with 3 tablespoons of the dressing. Brush the insides of the cucumber boats with the remaining 1 tablespoon of the dressing. Divide the shrimp mixture evenly between the cucumber boats just before serving. Cut the filled cukes crosswise into pieces and serve.