Shrimp Stuffed Cucumber Cups

1. 1

   Peel the length of each cucumber to form alternating stripes of unpeeled and peeled.

2. 2

   Cut the cucumbers into 12 (3/4-inch) pieces.

3. 3

   Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup.

4. 4

   (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.)

5. 5

   Turn them upside down onto a towel and let them drain while you make the filling.

6. 6

   Bring a medium pot of salted water to a boil over medium heat.

7. 7

   Add the shrimp and cook until bright pink, about 3 to 4 minutes.

8. 8

   Strain and rinse in cold water.

9. 9

   Remove the shells and discard.

10. 10

    (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)

11. 11

    Chop the shrimp into small pieces and put them into a bowl.

12. 12

    Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley.

13. 13

    Evenly divide the shrimp mixture between the cucumber cups.

14. 14

    Arrange them on a serving platter and garnish with remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.