Shrimp Stuffed Cucumber Cups

Name: Shrimp Stuffed Cucumber Cups
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 2 standard cucumbers; 3/4 pound medium shrimp, thawed, deveined and shells on; 1 tablespoon prepared horseradish; 1 teaspoon lemon juice; Kosher salt; Freshly ground black pepper; 1 (15-ounce) can chopped tomatoes, drained; 2 tablespoons chopped parsley, divided

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 6 servings

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 6 servings

Ingredients

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2 standard cucumbers

3/4 pound medium shrimp, thawed, deveined and shells on

1 tablespoon prepared horseradish

1 teaspoon lemon juice

Kosher salt

Freshly ground black pepper

1 (15-ounce) can chopped tomatoes, drained

2 tablespoons chopped parsley, divided

Directions

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.