Cucumber Shrimp Breadless Hoagie Recipes

Steps:

• Using a peeler, create stripes down the length of the English cucumber, leaving some of the peel intact.
• Cut the cucumber in half crosswise, then in half again lengthwise. Use a teaspoon to remove the seeds. Set aside.
• Combine the shrimp, red onion, parsley, tzatziki and tomato in a small mixing bowl, then season with salt and pepper. Spoon the shrimp salad mixture into one cucumber half and use a second half to top. Use toothpicks to hold the top to the base. Repeat with the remaining filling and cucumber halves.

Steps:

• In a bowl, combine the pineapple, shrimp, mayonnaise, onion, mustard and dill. Spoon onto cucumber slices. Garnish with dill sprigs if desired.

Steps:

• In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.

Steps:

• In a large bowl, whisk together 1/4 cup lime juice, 1 tablespoon olive oil, plus the ginger and garlic; season well with salt and pepper. Add the shrimp, toss to coat and set aside.
• Make the dressing: In a medium bowl, whisk together the remaining 1/4 cup lime juice with the chile, chives, fish sauce and brown sugar until it dissolves. Taste and adjust seasonings accordingly.
• In a large bowl, gently combine the tomatoes and shallot and set aside.
• Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add the remaining 2 tablespoons oil and when it shimmers, add the cucumbers and corn. Season with salt and pepper. Allow the vegetables to cook, undisturbed, until they begin to brown and caramelize in spots, 2 to 3 minutes. Cook, stirring occasionally, until golden all over, 4 to 6 minutes. Remove from heat and allow to cool slightly, then toss with the tomato-shallot mixture and half the dressing.
• Wipe out the pan and heat over medium-high. Leaving the marinade behind and discarding it, add shrimp to the pan and sear until just cooked through, 1 to 2 minutes each side. Alternatively, grill over medium heat, 2 to 3 minutes a side. Add the shrimp to the salad, gently toss to coat and serve on a large platter or in a large bowl. Drizzle with remaining dressing and scatter with cilantro and flaky sea salt, if using.