This is
another recipe from my new cookbook, “Tiny Party Food” by Teri Lynn Fisher and
Jenny Park. I changed this one up
slightly. The original recipe called for
shrimp and scallops. But, my husband can’t
eat scallops – so I increased the amount of shrimp. Very delicious! The salad is spicy – but serving on the
cucumber cups is refreshing and perfect cool compliment for the heat. If you like shrimp cocktail – or ceviche – I think
you’re going to love this. I have made
the salad and taken it took work by itself.
I’m in love with the flavors and deliciousness!
Ingredients:
½ cup
cocktail sauce
2 chipotle
peppers in adobo sauce, minced (can be found canned in the Latin foods section
of most markets)
Juice of 1
lime
1 lb. cooked
shrimp, peeled and rough chopped (I bought frozen cooked shrimp, tail off. Let it defrost and then pat dry.)
½ cup frozen
sweet corn, defrosted
2 Tbls. Chopped
chives
2 Tbls. Minced
cilantro
3 hothouse
cucumbers cut into 1” thick pieces
Crumbled
Queso Fresco
Directions:
Whisk
together the cocktail sauce, peppers and lime juice. Fold in the shrimp and corn. Mix well.
Add the chives and cilantro and mix thoroughly. (Can be made ahead and placed in fridge until
ready to assemble the cups.)
Using a
small melon baller, scoop half of the flesh out of the center of each cucumber,
creating a little cup. Scoop a spoon of
the salad into each cucumber; arrange on serving tray. (Can be assembled and
kept in the fridge a hour or two before serving.)
Crumble the
queso fresco over the top of the cups just before serving.
