Welcome to the world of culinary delights! Prepare to embark on a flavor-filled adventure as we unravel the secrets of creating the perfect stuffed cucumber cups. This versatile dish, boasting a captivating combination of textures and tastes, will transform your meals into extraordinary occasions. Let's dive into the world of stuffed cucumber cups and discover how to turn simple ingredients into an unforgettable culinary masterpiece.
Let's cook with our recipes!
SHRIMP STUFFED CUCUMBER CUPS
Steps:
- 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 Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.
- Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
- Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.
STUFFED CUCUMBER CUPS
An easy to make and fun to serve party finger food. This creamy blue cheese and walnut mixture can also be used to stuff celery and cherry tomatoes.
Provided by Lorac
Categories Fruit
Time 15m
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
- Remove the ends and cut each cucumber into 3/4 inch rounds.
- Using a melon baller, scoop out the seeds from the center of each round to form a cup.
- Reserve 1 tbsp of the walnuts as a garnish.
- Combine remaining ingredients and stir until well blended.
- Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.
LOBSTER STUFFED CUCUMBER CUPS
Provided by Food Network
Yield 24 servings
Number Of Ingredients 10
Steps:
- With melon baller, scoop out insides of cucumber slices, being careful not to go all the way through. Fill each cucumber cup with a dab of Russian dressing, a bit of lobster and a few kernels of corn.
- Combine all dressing ingredients and adjust to taste. Will keep for a week in the refrigerator.
Tips:
- Choose the right cucumbers: Use firm, straight cucumbers that are about 6 inches long and 2 inches in diameter. English cucumbers work well for this recipe.
- Use a sharp knife: A sharp knife will make it easier to cut the cucumbers and scoop out the flesh.
- Scoop out the cucumber flesh carefully: Be careful not to cut through the skin of the cucumber. You should leave about 1/4 inch of flesh around the edges.
- Season the cucumber cups: Before filling the cucumber cups, season them with salt and pepper. This will help to enhance the flavor of the filling.
- Pack the cucumber cups tightly: When filling the cucumber cups, pack the filling in tightly so that it doesn't fall out.
- Chill the cucumber cups before serving: Chilling the cucumber cups before serving will help to firm them up and make them more refreshing.
Conclusion:
Stuffed cucumber cups are a delicious and versatile appetizer or snack. They can be filled with a variety of ingredients, making them a great way to use up leftovers. Plus, they're easy to make and can be prepared ahead of time. So next time you're looking for a healthy and refreshing appetizer, give stuffed cucumber cups a try!
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