Cucumber Shrimp Spread Recipe

Summary

Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
SpecialityMain Ingredient

Ingredients

 Cucumber1⁄2 Medium, pared and shredded
 Salt1⁄2 Teaspoon
 Frozen cooked tiny shrimp3 Ounce, thawed
 Light sour cream2 Tablespoon
 Fresh dill/1/4 teaspoon dill weed1 1⁄2 Teaspoon, chopped
 Chopped fresh dill/1/4 teaspoon dillweed1 1⁄2 Teaspoon

Nutrition Facts

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

Directions

MAKING
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.

SERVING
4. Serve as desired with rolls and bagels.
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