Stuffed Cucumbers with Shrimp

Ingredients

In this adaptation of the original Mexican dish, Pepinos rellenos de camaron, we have incorporated elements of Western American cuisine to create a unique flavor profile. While the original dish typically features Mexican spices and flavors, our version incorporates a blend of herbs and spices commonly used in Western American cooking. Additionally, we have adjusted the cooking techniques to suit the target cuisine, resulting in a dish that is tailored to the preferences and tastes of Western American diners. We alse have the original recipe for Pepinos rellenos de camaron, so you can check it out.

• 4 medium cucumbers 4 medium cucumbers
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Fresh dill or parsley, for garnish Fresh dill or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 230 kcal / 963 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Slice the cucumbers in half lengthwise and scoop out the seeds to create a hollow cavity. Set aside.
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through.
4. 4.
   Remove the skillet from heat and let the shrimp cool slightly. Once cooled, finely chop the shrimp.
5. 5.
   In a bowl, combine the chopped shrimp, paprika, dried oregano, dried thyme, salt, and pepper. Mix well.
6. 6.
   Fill each cucumber half with the shrimp mixture, pressing it gently to ensure it fills the cavity.
7. 7.
   In a separate bowl, whisk together the mayonnaise and lemon juice to create a sauce.
8. 8.
   Drizzle the sauce over the stuffed cucumbers and garnish with fresh dill or parsley.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and peel the shrimp before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the shrimp mixture.
• If you prefer a lighter version, you can substitute Greek yogurt for mayonnaise in the sauce.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Serve the stuffed cucumbers on a bed of mixed greens for an elegant presentation.
• These stuffed cucumbers can also be served as a light lunch or dinner when paired with a side salad.

Serving advice

Serve the Stuffed Cucumbers with Shrimp as an appetizer or side dish at your next gathering. They are best enjoyed chilled, allowing the flavors to meld together.

Presentation advice

Arrange the stuffed cucumbers on a platter, garnishing them with fresh dill or parsley for a pop of color. The vibrant green of the cucumbers and the pink hue of the shrimp filling will create an eye-catching display.