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Wednesday, July 15, 2009

Shrimp Salad In Cucumber Cups

INGREDIENTS
2 item English (long) cucumbers
1 pound cooked small shrimp
1/2 cup minced celery
1/4 cup minced red onion
2 tablespoon snipped chives
1/2 cup low-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

PREPARATION
Partially peel cucumbers lengthwise, creating stripes; cut into 3/4-inch-thick slices (about 26 pieces). Using a spoon, scoop out a little of each slice; do not pierce bottom. Place on baking sheet lined with paper towels; cover with plastic wrap and chill until filling and serving (up to several hours).
In bowl, mix shrimp and remaining ingredients. Fill each cucumber cup with shrimp salad.If desired, garnish with sprinkle of paprika and pieces of chive.

YIELD
26 Serving/s

Nutritional Information

Per appetizer: 31 calories, 1 gram carbohydrate, 27 milligrams cholesterol, 2 grams fat, 3 grams protein, 61 milligrams sodium
Essence magazine