Next time I may reduce my chili sauce to thicken the consistency (mine was quite runny). But who knew you could bang out such a great appetizer so fast? Yowza.
***
This is one of my favorites, and it's fat free! They disappear like you would not believe, so tasty...
CUCUMBER DISKS WITH CHILI SHRIMP
2 scallions
1 lemon
1 lime
3 large hothouse cucumbers
20 medium cooked shrimp, peeled and deveined, tails intact
1/4 cup Thai sweet chili sauce
Trim away root end of scallions. Cut scallions into 1-inch lengths, then slice lengthwise into long, thin shreds. Place in bowl of ice water to curl, about 10 minutes. Dry on paper towels.
Using a zester, remove zest from lemon and lime in long, fine strips.
Slice cucumber into rounds 1/2-inch thick. Trim to make uniform rounds using a 1 1/2-inch cookie cutter. This also will remove peel. (or you can peel decorative strips of the peel lengthwise down the cucumber and slice - a time saver and still looks lovely)
Place cucumber rounds on a serving platter. Top each with a shrimp, then drizzle with chili sauce and garnish with scallion curls and lemon and lime strips.
Note: Prepare scallion curls and zest strips, and peel and devein shrimp 1 hour ahead. Keep these ingredients covered and refrigerated. Assemble dish just before serving.
(Heather's note - if the chili sauce is too spicy for you (which it is for me), dilute with 2-3 Tbl of rice wine vinegar and add a dash or soy or fish sauce to enhance the flavor.)
Surreal Gourmet
http://eat.at/swap/forum1/50201_REC__Cucumber_Disks_with_Chili_Shrimp
***
This is one of my favorites, and it's fat free! They disappear like you would not believe, so tasty...
CUCUMBER DISKS WITH CHILI SHRIMP
2 scallions
1 lemon
1 lime
3 large hothouse cucumbers
20 medium cooked shrimp, peeled and deveined, tails intact
1/4 cup Thai sweet chili sauce
Trim away root end of scallions. Cut scallions into 1-inch lengths, then slice lengthwise into long, thin shreds. Place in bowl of ice water to curl, about 10 minutes. Dry on paper towels.
Using a zester, remove zest from lemon and lime in long, fine strips.
Slice cucumber into rounds 1/2-inch thick. Trim to make uniform rounds using a 1 1/2-inch cookie cutter. This also will remove peel. (or you can peel decorative strips of the peel lengthwise down the cucumber and slice - a time saver and still looks lovely)
Place cucumber rounds on a serving platter. Top each with a shrimp, then drizzle with chili sauce and garnish with scallion curls and lemon and lime strips.
Note: Prepare scallion curls and zest strips, and peel and devein shrimp 1 hour ahead. Keep these ingredients covered and refrigerated. Assemble dish just before serving.
(Heather's note - if the chili sauce is too spicy for you (which it is for me), dilute with 2-3 Tbl of rice wine vinegar and add a dash or soy or fish sauce to enhance the flavor.)
Surreal Gourmet
http://eat.at/swap/forum1/50201_REC__Cucumber_Disks_with_Chili_Shrimp