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
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.
















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By only1sprstr
Lithia Springs, GA
on August 19, 2012
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I enjoyed making these cups. Very nice presentation. Different from serving meatballs or deviled eggs. The ingredients marry well for something "quick and easy".
By rickncb_11625828
SIMI VALLEY, CA
on December 28, 2010
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Was really a hit at my gathering, My thought was it needed more horseradish for kick, the lemon was ok,but was too present, maybe use lemon peel?, Made 16 cups, and was a hit with 4 people as an ordurve with champange, I refuse to repeat a recipe as there are so many to try, my bad! But this was really a treat, so others should not be as snobby as me! Go for it as it really was a sucess!
Rick Nimms Simi Valley, Ca.
By shirleyjune
Rialto, CA
on November 29, 2010
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I liked the concept but the flavor wasn't there. By the way, on the show she only used half of the can of diced tomatoes. The second batch I made a shrimp salad with mayo, old bay, a little diced celery and dill and stuffed them in the cucumber cups! The second batch tasted much better!
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