Shrimp Stuffed Cucumber Cups

Ingredients

  • 2 tablespoons chopped parsley, divided
  • 1 (15-ounce) can chopped tomatoes, drained
  • Freshly ground black pepper
  • Kosher salt
  • 1 tablespoon prepared horseradish
  • ¾ pound medium shrimp, thawed, deveined and shells on
  • 1 teaspoon lemon juice
  • + 9 more ingredients
    • 2 standard cucumbers
    • 2 tablespoons chopped parsley, divided
    • 1 (15-ounce) can chopped tomatoes, drained
    • Freshly ground black pepper
    • Kosher salt
    • 1 teaspoon lemon juice
    • 1 tablespoon prepared horseradish
    • ¾ pound medium shrimp, thawed, deveined and shells on
    • 2 standard cucumbers

1. 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 Taco...

View full recipe at SpringPad

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