Cucumber Cup with Spiced Shrimp & Cashew
8 oz shrimp, peeled and deveined, tail-off
½ oz fresh ginger, minced
½ oz garlic, minced
2 Tbl sesame oil
1 tsp salt
1 oz cilantro, finely chopped
1 oz Thai basil, finely chopped
1 tsp cashews, finely chopped
1 European cucumber, peeled
1 Tbl kimchi vinaigrette (store bought)
For the Shrimp:
1. Chop shrimp and mix with ginger, garlic, and sesame oil. Sauté mixture and season with salt.
2. Cool down and add herbs and cashews. Cut cucumber in ½” discs and carve out center to fill with shrimp mixture.
Place kimchi vinaigrette in the cavity of the cucumber and place shrimp mixture on top. Garnish with cilantro leaf.
© 2010 Angelo Sosa.