Today we are making a healthy snack that is so filling you can easily eat it as a light meal. Our SHRIMP SALAD IN CUCUMBER BOATS is usually made for hot summer days. Since it seems like spring has started a little early in Southeast Louisiana, we are making this stuffed cucumber recipe today. In addition, this is the perfect recipe for celebrating lent.
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• SHRIMP SALAD in CUCUMB...
SHRIMP SALAD IN CUCUMBER BOATS
2 English cucumbers
1 (16-ounce) can beer
1 tsp Old Bay Seasoning
1/2 cup mayonnaise
1 Tbsp freshly squeezed lemon juice
1 tsp Sriracha sauce (or hot sauce)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1/2 cup celery, minced
1/4 cup red onion, minced
2 Tbsp fresh chives, snipped, plus more for garnish
3/4 - pound shrimp, peeled, tails removed & deveined
paprika, for garnish
1. Partially peel cucumbers lengthwise, creating strips. Cut cucumbers into 1-inch (you can also cut 1/2-inch - to - 3/4-inch) slices. Using a pairing knife and spoon, scrape out a little of each cucumber slice, about 1/2-inch, making sure not to pierce the bottom. Place on a baking sheet lined with paper towels. Cover with plastic wrap and refrigerate until filling and serving (see NOTES).
2. Pour beer into a pot or saucepan. Add Old Bay Seasoning, stir and simmer for 5 minutes. Add shrimp and cook 3-4 minutes, stirring every minute. Remove pot from heat. With a slotted spoon, transfer shrimp to a large bowl. Allow shrimp to cool. Once cooked, cut shrimp into bite-sized pieces.
3. In a large bowl whisk together mayonnaise, lemon juice, Sriracha sauce, salt, black pepper and cayenne pepper. Allow mixture to rest for 5 minutes. Add celery, red onion, chives and shrimp. Stir until all ingredients are fully combined and shrimp are fully coated. Cover and sit in refrigerator for a minimum of 30 minutes.
4. Remove cucumbers and shrimp salad from refrigerator. Fill each cucumber cup with shrimp salad. Garnish with a sprinkle of paprika and snipped chives. Enjoy.
NOTES
1. Cucumbers can sit in refrigerator for several hours before filling.
In Louisiana this is a classic Creole recipe (I substitute Sriracha instead of using hot sauce). I have also had the privilege of eating this as a Lowcountry meal in South Carolina and Georgia. As coastal folks of African descent it is incredible how the cooking of our cultures share many similarities, yet there is a slight but noticeable variation of our cuisines. That is one of the great aspects of food...you can have folks who live on opposite ends of the planet or different areas within a continent, folks whose cultures have never crossed paths, yet these cultures can share similar food history in recipes and flavor.
Food a uniting force,
Dana
MUSIC ATTRIBUTION
1. Mulholland by King Canyon (KZitem free music library, attribution not required)
2. Outreach by Go By Ocean / Ryan McCaffrey (KZitem free music library, attribution not required)
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