This was a really great appetizer! Everyone came back and complimented me on these. They are cool and fresh and healthy! Its a pretty labor intensive recipe, since there is so much peeling and chopping. And it only makes 24 shrimp boats. Next time I do this I will definitely be doubling it. This came from Everyday with Rachael Ray June/July 2008.Spicy Shrimp Boats
2 Tbsp rice vinegar
1 Tbsp sugar
Pinch of salt
2 English cucumbers
12 ounces peeled, cooked shrimp, finely chopped
2 Tbsp minced jalapeno chile
1/3 cup chopped fresh mint
In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with salt and let cool.
Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.
In a bowl, mix together the shrimp, jalapeno and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.
2 comments:
those look fabulous and very tasty! nice job..i am def adding this to my list of must tries!!!
What a wonderful summertime appetizer! Often times I stick to crostini to top with various things, but using cucumber is not only more healthy but refreshing Thanks so much for sharing this!
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