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Shrimp and Cucumber

shrimp and cucumber cakes

I had a fabulous lunch with my son at the Matunuck Oyster Bar and they have a cucumber oyster appetizer. It  is delicious.

I had to try to copy the recipe.

I didn’t want to shuck oysters so I decided to use shrimp.

One two pound bag of uncooked peeled and deveined 16 to 20 count shrimp.

One cup flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon old bay seasoning

One tablespoon butter

One tablespoon oil

One big handful of arugula

Three tablespoons mayonnaise

One tablespoon Sriracha sauce

3 to 4 lemon wedges

One English cucumber cut into 1/4 inch slices. Do not peel the cucumber.

Wash the shrimp and pat it dry.

Mix the flour, salt, pepper and old bay together in a plastic bag.

Add the shrimp and shake till all the shrimp is lightly coated.

Heat the butter and oil in a nonstick skillet over medium high heat.

Shake off any excess flour.

Add the shrimp in batches into the hot skillet.

Cook till one side is crispy brown then turn and brown the other side.

This takes about two minutes per side.

Watch them so they don’t overcook and then force yourself to taste one to see if it is done.

In the meantime, slice up the cucumbers and put them on a tray over the big handful of arugula.

Mix the mayonnaise and sriracha sauce together and put a thin layer on top of each cucumber.

Place the shrimp on top of that and another small dollop of mayonnaise mixture.

Drizzle with lemon juice and decorate with the remaining wedges.

Put a couple of arugula leaves on top of the shrimp and enjoy.

These are so good and so easy.

You can also use cornstarch instead of flour to coat the shrimp.

Just a little wedge of avocado would be delicious.

I also like fresh dill for garnish and taste but I didn’t have any.

This is a great lunch, dinner or appetizer.



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