TZATZIKI SHRIMP CUCUMBER ROUNDS
I created this recipe with what I had on hand one night, and now it's one of my husband's favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. -Shannon Rose Trelease, East Hampton, New York
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the yogurt, chopped cucumber, garlic salt and dill; set aside., Cut each bacon strip in half widthwise and then lengthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks., In a large nonstick skillet, heat oil over medium heat; cook shrimp in batches for 3-4 minutes on each side or until bacon is crisp., Spoon a rounded 1/2 teaspoon yogurt sauce onto each cucumber slice; top with shrimp.
Nutrition Facts : Calories 30 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SHRIMP STUFFED CUCUMBER CUPS
Steps:
- Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.
- Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
- Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.
CHAPEL HILL SHRIMP-CUCUMBER SALAD ROUNDS
This recipe is taken from "Chapel Hill Favorites", published there in 1982. Cooking time is chilling time in the refrigerator.
Provided by Dan-Amer 1
Categories Spreads
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Blend together the cream cheese, mayonnaise, ketchup, mustard, and garlic powder.
- Gently fold in the shrimp, chopped cucumber, & chopped onion.
- Chill for at least 3 hours in the refrigerator.
- When ready to serve, spread crackers or toast rounds with the spread, then garnish each with a cucumber round and a shrimp. This spread also makes a wonderful sandwich.
Nutrition Facts : Calories 43.7, Fat 4, SaturatedFat 1.8, Cholesterol 10.1, Sodium 82.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.9, Protein 0.7
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