Shrimp Stuffed Cucumbers Recipes

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:

• 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.

Steps:

• 1. In a small bowl, cream together the sour cream and cream cheese. Stir in onion, dill, lemon juice, chopped shrimp, Cajun seasoning. Mix well. Chill until ready to stuff the cucumber.
• 2. Peel your cucumbers. Slice into about 2 inch thick slices. I used a 1 tsp measuring spoon(or can use a melon baller) and carefully scoop out most of the inside. Leaving some on the bottom to hold the filling. I turned upside down on paper towels to drain.
• 3. When ready to serve, simply stuff each cucumber round and place on serving platter. ( I spooned filling into a zip lock baggie and piped it into each slice). Sprinkle with some paprika, dill and maybe some sliced green onions. They are delicious! Enjoy!

Steps:

• In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.