Shrimp and Dill Salad Cucumber Bites

Shrimp and Dill Salad Cucumber Bites Image by: Shrimp and Dill Salad Cucumber Bites Author: Canadian Living

A crisp, cool cucumber base is a great contrast to the fresh salad filling.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: January 2009

Ingredients

  • 2 English cucumbers
  • 1 teaspoon salt
Shrimp Salad:
  • 1 pkg (340 g) small frozen shrimp thawed
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1 pinch pepper

Method

Using vegetable peeler, peel off strips of cucumber skin lengthwise to create stripes; cut crosswise into 3/4-inch (2 cm) thick slices. Using melon baller or teaspoon, scoop out about 1 tsp (5 mL) pulp from centre of each slice, leaving base intact. Sprinkle slices with salt; invert onto paper towel-lined tray and let drain for 30 minutes.

Shrimp Salad: In bowl, stir together shrimp, mayonnaise, dill, lemon rind and juice, and pepper. Spoon into cucumber hollows.

Nutritional facts Per piece: about

  • Sodium 66 mg
  • Protein 3 g
  • Calories 26.0
  • Total fat 1 g
  • Cholesterol 28 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Dill Salad Cucumber Bites

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