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REC: Cucumber Disks with Chili Shrimp

Veteran Member
2836 posts
Joined: Dec 20, 2005


Posted to Thread #6330 at 1:49 pm on Apr 10, 2007

This is one of my favorites, and it's fat free! They disappear like you would not believe, so tasty...


2 scallions
1 lemon
1 lime
3 large hothouse cucumbers
20 medium cooked shrimp, peeled and deveined, tails intact
1/4 cup Thai sweet chili sauce

Trim away root end of scallions. Cut scallions into 1-inch lengths, then slice lengthwise into long, thin shreds. Place in bowl of ice water to curl, about 10 minutes. Dry on paper towels.

Using a zester, remove zest from lemon and lime in long, fine strips.

Slice cucumber into rounds 1/2-inch thick. Trim to make uniform rounds using a 1 1/2-inch cookie cutter. This also will remove peel. (or you can peel decorative strips of the peel lengthwise down the cucumber and slice - a time saver and still looks lovely)

Place cucumber rounds on a serving platter. Top each with a shrimp, then drizzle with chili sauce and garnish with scallion curls and lemon and lime strips.

Note: Prepare scallion curls and zest strips, and peel and devein shrimp 1 hour ahead. Keep these ingredients covered and refrigerated. Assemble dish just before serving.

(Heather's note - if the chili sauce is too spicy for you (which it is for me), dilute with 2-3 Tbl of rice wine vinegar and add a dash or soy or fish sauce to enhance the flavor.)

Surreal Gourmet

"Well-behaved women rarely make history."

LT Ulrich

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