Cucumber Cups with Dilled Shrimp Salad


Preparation info

  • Difficulty


  • Yield:

    24 Pieces

Appears in


U.S. Metric Ingredients
2, or as needed (see step 2) 2, or as needed (see step 2) Long, slender English, cucumbers about 6 oz (180 g) each
as needed as needed Salt
12 oz 360 g Dilled Shrimp Salad
24 tiny sprigs 24 tiny sprigs Fresh dill



  1. Channel the cucumbers as shown in Figure 10.9(b). Alternatively, peel the cucumbers with a vegetable peeler.
  2. Trim off the ends of the cucumbers, then cut the cucumbers into slices ¾ in. (1 cm) thick. (You need enough cucumbers to make 24 slices. Use an additional cucumber if necessary.)
  3. With a parisienne scoop, hollow out each slice to make a shallow cup.
  4. Sprinkle the hollowed side of each slice lightly with salt, then turn upside down on a sheet pan lined with paper towels to drain. Refrigerate 1 hour.
  5. Turn the cucumber slices hollow side up. Fill each with ½ oz (15 g) shrimp salad.
  6. Decorate the top of each with a tiny sprig of dill.
  7. Refrigerate until service time.

Per 1 piece: Calories, 30; Protein, 2 g; Fat, 2.5 g (75% cal.); Cholesterol, 15 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 40 mg.


Cucumber Boats with Dilled Shrimp Salad

Peel the cucumbers, cut in half lengthwise, and scoop out the seeds. Cut crosswise at a slight angle into pieces about ¾ in. (2 cm) wide. Fill with shrimp salad as in basic recipe.