Recipe Overview
This Shrimp Cucumber Cup is a bright, chilled amuse-bouche with lemon-pepper marinated shrimp nestled into crisp cucumber cups. Red bell pepper, scallions, and extra-virgin olive oil make it refreshing, colorful, and ideal for passed appetizer service.
Chef Notes
Chill the cucumber cups in ice water so they stay crisp. Pat them dry very well before filling so the shrimp marinade stays clean and concentrated.
Connected Experience
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Ingredients
Base recipe = 1 serving.
- 150 g English cucumber
- 90 g shrimp 26/30, cleaned and halved
- 30 g lemon juice
- 0.5 g freshly cracked black pepper
- 15 g red bell pepper, peeled and julienne
- 0.5 g sea salt
- 5 g scallions, chiffonade
- 15 g extra-virgin olive oil, to finish
Preparation
- Peel decorative stripes on the cucumber.
- Cut the cucumber into 2-inch sections.
- Hollow each section with a melon baller to form cucumber cups.
- Chill the cucumber cups in ice water, then drain and pat dry.
- Halve the cleaned shrimp lengthwise.
- Toss the shrimp with lemon juice, red bell pepper julienne, sea salt, and freshly cracked black pepper.
- Chill the shrimp mixture for 30 minutes.
- Fill the cucumber cups with marinated shrimp.
- Drizzle with extra-virgin olive oil and garnish with scallion chiffonade.
Service Suggestions
- Serve chilled as a one-bite seafood amuse-bouche.
- Use straight cucumber sections for a clean vertical cup.
- Finish with olive oil immediately before service for shine and aroma.
Dietary / HACCP Notes
- Contains shellfish.
- Hold chilled seafood appetizers at or below 41°F / 5°C.
- Keep marinated shrimp refrigerated and serve promptly.
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 |