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Ingredients
2 cucumbers
3/4 pound medium shrimp, cooked
1 (15-ounce) can chopped tomatoes, drained
1 tablespoon horseradish
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley, plus leaves for garnish
Kosher salt, to taste
Black pepper, to taste
2 cucumbers
3/4 pound medium shrimp, cooked
1 (15-ounce) can chopped tomatoes, drained
1 tablespoon horseradish
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley, plus leaves for garnish
Kosher salt, to taste
Black pepper, to taste
Preparation
Peel the length of the cucumber to form alternating stripes of light and dark. Cut the cucumber into 12 (¾-inch) pieces. Scoop out the seeds using a teaspoon or melon baller, leaving the bottom and sides intact to form a cup. Discard the seeds. (Reserve the remaining cucumber for the round 2 recipe: Chicken tacos with cucumber salsa). Turn them upside down and let them drain on a towel while you make the filling.
Chop the shrimp into small pieces and put them into a bowl. (Reserve ½ cup chopped shrimp for the round 2 recipe: Potato and shrimp salad with sour cream and bacon dressing). Add half the tomatoes (reserve the remaining tomatoes for the round 2 recipe: Chicken tacos with cucumber salsa), the horseradish, lemon juice, parsley, and salt and pepper to taste. Spoon the shrimp mixture into the cucumber cups and top each with a parsley leaf.
Chop the shrimp into small pieces and put them into a bowl. (Reserve ½ cup chopped shrimp for the round 2 recipe: Potato and shrimp salad with sour cream and bacon dressing). Add half the tomatoes (reserve the remaining tomatoes for the round 2 recipe: Chicken tacos with cucumber salsa), the horseradish, lemon juice, parsley, and salt and pepper to taste. Spoon the shrimp mixture into the cucumber cups and top each with a parsley leaf.
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