World Food and Wine
what people eat and drink worldwide

Cucumber, shrimp and cream cheese salad

Serve this salad as a cold appetizer, as a light meal or as part of a brunch buffet.

Ingredients

1 cucumber (medium size, washed, peeled, sliced thin)
1⁄2 lb shrimp (cooked and peeled)
5 oz cream cheese
1⁄2 lemon (juice only)
1 T olive oil
1 T parsley (fresh leaves, finely chopped)
  seasoning (salt and pepper to taste)

Instructions

Whip cream cheese, lemon juice and oil until blended, season with salt and pepper to your taste.

Add cooked shrimp, chopped herbs and stir to mix.

Place on the cucumber slices on a serving plate, or distribute among four plates, pile 1/4 of the shrimp and cream cheese mixture. Chill.

Serve with toasted bread on the side. Garnish with a few shrimp and parsley as decoration.

Total time
15 minutes
Cooking time
0
Preparation time
15
Yield
4 servings

Notes

Set aside a few shrimp as garnish.

Make cucumber, shrimp and cream cheese sandwiches by placing the cucumber on a buttered slice of bread, top with the shrimp and cream cheese mixture and a second slice of bread.

Make a sandwich spread by grating the cucumber and adding it to the shrimp and cream cheese mixture.

Source

North American cuisine

very easy, chill
fish and seafood, lunch, brunch
American food recipes
Food in U.S.A.