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Cucumber Shrimp Spread Recipe
|Cucumber||1⁄2 Medium, pared and shredded|
|Frozen cooked tiny shrimp||3 Ounce, thawed|
|Light sour cream||2 Tablespoon|
|Fresh dill/1/4 teaspoon dill weed||1 1⁄2 Teaspoon, chopped|
|Chopped fresh dill/1/4 teaspoon dillweed||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 115 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 10.5 mg
Sodium 996.3 mg41.5%
Total Carbohydrates 5 g1.8%
Dietary Fiber 0.53 g2.1%
Sugars 1.3 g
Protein 15 g29.6%
Vitamin A 15.1% Vitamin C 14.6%
Calcium 7% Iron 4.1%
*Based on a 2000 Calorie diet
1.Take a small mixing bowl, mix together salt and cucumber. Let stand aside for 10 minutes.
2. On a clean kitchen towel, place the cucumber at the center and hold the corners of the towel together. Squeeze out excess liquid from the cucmbers and discard it. Transfer squeezed dry cucumbers to a medium bowl.
3. Add in shrimps, cream, and dill to the cucumber and mix well.
4. Serve as desired with rolls and bagels.