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Modemouth 07-24-2007 04:42 PM

Seared Shrimp with Cucumber Salad
Seared Shrimp with Cucumber Salad


Serves 4
  • 1/2 cucumber, peeled, quartered lengthwise, and thinly sliced
  • 1/2 small red onion, minced
  • 1 jalapeno chile pepper, ribs and seeds removed, minced
  • 1 can (15 ounces) hearts of palm, drained and thinly sliced
  • 1/4 cup fresh orange juice
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 1 pound medium shrimp, peeled and deveined (tails removed)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon dried oregano
  • 4 teaspoons olive oil

  1. In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
  2. Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
  3. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
  4. To serve, spoon shrimp over cucumber salad.

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