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I love getting vegetables out of my own garden all summer. We’ve had so many cucumbers that I was fixing cucumbers and onions almost every single day to go with our dinners. That got old for me really quick so I started experimenting with cucumbers. The recipe I came up with is a light and refreshing appetizer or side dish.

Shrimp Stuffed Cucumber Cups
2 to 3 regular cucumbers or 1 large English cucumber
1 small bag of frozen salad shrimp
1 heaping tablespoon minced onion
2 tablespoons light mayonnaise
2 tablespoons light sour cream
1 teaspoon dried dill
1/8 teaspoon lemon juice
1/8 teaspoon of pepper
Dash of salt

Thaw the shrimp and squeeze out all of the moisture with paper towels. In a bowl mix together all of the ingredients except the cucumbers and refrigerate.

Clean and peel cucumbers. Slice the cucumbers ½ to ¾ inch thick. With a spoon scoop out some of the middle of each slice but don’t scoop out the entire middle. You want to have a small cucumber cup.

Take your mixture out of the refrigerator when it’s time to fill the cucumber cups. Spoon the shrimp mixture into the cucumber cups and serve immediately or refrigerate until ready to eat.

To make a pretty presentation you can add small sprigs of fresh dill to each cucumber cup.

I love getting vegetables out of my own garden all summer. We’ve had so many cucumbers that I was fixing cucumbers and onions almost every single day to go with our dinners. That got old for me really quick so I started experimenting with cucumbers. The recipe I came up with is a light and refreshing appetizer or side dish.

Shrimp Stuffed Cucumber Cups
2 to 3 regular cucumbers or 1 large English cucumber
1 small bag of frozen salad shrimp
1 heaping tablespoon minced onion
2 tablespoons light mayonnaise
2 tablespoons light sour cream
1 teaspoon dried dill
1/8 teaspoon lemon juice
1/8 teaspoon of pepper
Dash of salt

Thaw the shrimp and squeeze out all of the moisture with paper towels. In a bowl mix together all of the ingredients except the cucumbers and refrigerate.

Clean and peel cucumbers. Slice the cucumbers ½ to ¾ inch thick. With a spoon scoop out some of the middle of each slice but don’t scoop out the entire middle. You want to have a small cucumber cup.

Take your mixture out of the refrigerator when it’s time to fill the cucumber cups. Spoon the shrimp mixture into the cucumber cups and serve immediately or refrigerate until ready to eat.

To make a pretty presentation you can add small sprigs of fresh dill to each cucumber cup.