Shrimp Cucumber Cup

Recipe Overview

This Shrimp Cucumber Cup is a bright, chilled amuse-bouche made specifically with small bay shrimp nestled into crisp cucumber cups. Their petite size is ideal for the cup format and gives each bite an even distribution of shrimp, lemon, red bell pepper, scallions, and extra-virgin olive oil.

Ingredients

• English Cucumber — 150 g — peeled in decorative stripes; cut into 2-inch sections and hollowed english_cucumber
• Bay Shrimp — 90 g — small bay shrimp, cleaned and well drained inventory: bay_shrimp · registry code pending
• Lemon Juice — 30 g FRUIT-CITRUS-LEMON-FRESH
• Freshly Cracked Black Pepper — 0.5 g — freshly cracked SPICE-PEPPERCORN-BLACK
• Red Bell Pepper — 15 g — peeled and julienne VEG-BELL-RED
• Sea Salt — 0.5 g SPICE-SALT-0001
• Scallions — 5 g — chiffonade TC-VEG-ONION-GREEN
• Extra Virgin Olive Oil — 15 g — to finish OIL-0001

Preparation

1. Peel decorative stripes on the cucumber.
2. Cut the cucumber into 2-inch sections.
3. Hollow each section with a melon baller to form cucumber cups.
4. Chill the cucumber cups in ice water, then drain and pat dry.
5. Inspect the bay shrimp, clean if necessary, drain very well, and keep chilled. Their small size is used whole for this amuse-bouche.
6. Toss the bay shrimp with lemon juice, red bell pepper julienne, sea salt, and freshly cracked black pepper.
7. Chill the bay shrimp mixture for 30 minutes.
8. Fill the cucumber cups with the marinated bay shrimp mixture.
9. Drizzle with extra-virgin olive oil and garnish with scallion chiffonade.

Nutrition (per serving, estimate)

Calories	120 kcal
Protein	9 g
Carbohydrates	8 g
Fat	4 g
Fiber	1 g
Cholesterol	85 mg
Sodium	390 mg