These were okay. I am desperate to use up a glut of home-grown cucumbers, and this recipe fit the brief. The recipe is from Taste of Home, where the author says “I always make these appetizers for our get-togethers. They’re easy to prepare and a snappy addition to any party.” I’d say less than snappy, but I am fussy and am soooo over cucumbers.
Ingredients
- 1/2 pound cooked shrimp, peeled, deveined and finely chopped
- 1/2 cup reduced-fat mayonnaise
- 2 green onions, thinly sliced
- 1 celery rib, finely chopped
- 1 teaspoon dill pickle relish
- Dash cayenne pepper
- 1 medium English cucumber, cut into 1/4-inch slices
Directions
In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.
Nutrition per one round:
20 Calories; 1 g Fat; 11 mg cholesterol; 1 g carbohydrate; 0 sugars; 1 g protein
Elliecoo Rating: ★★★
Sounds good. I’ll give it a try.
Maybe you could chill the rounds first (especially since it’s hot outside?)
But speak of the devil. I made this last night!
https://www.foodandwine.com/recipes/cucumber-salad
There’s a lot of nonsense in the intro about slicing versus pickling cucumbers but it’s not 2012 and we don’t live in Williamsburg/Greenpoint/Bushwick. I envy people who can and do. But to expect a New Yorker to go back to badly lumpy homemade bread and artisanal mayonnaise and peanut butter and the pickles post-pandemic is a little much.
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Instead of messing with balancing the shrimp on the cucumber slices I’d just chop up the cuke and mix it with everything else and call it a day. Forks optional.
I’m sure I would get some of that on my clothes, but I’m also sure it would be worth it.
i dont have any homegrown cucumbers 🙁
pretty much nothing grew in my garden this year…..even my damn near immortal rhubarb is as close to death as ive ever seent it
between the perma grey and the slug plague courtesy of all the rain….its been the worst year for garden veggies weve ever had…lol
my little olive tree is happy tho