Shrimp, cucumber and bean starter
This Shrimp, Cucumber and Bean Starter is a light and refreshing appetizer featuring tender shrimp, crisp cucumber, and vibrant green beans, dressed with a tangy lemon-dill mustard sauce. It's a healthy and flavorful way to kick off any meal.
Cook time 10 min
Prep time 15 min
Ingredients:
1 cup green beans2 cucumbers
3 lb shrimps
1/3 cup olive oil
2 tbsp lemon juice
1 tbsp dill
2 tsp mustard
This Shrimp, Cucumber and Bean Starter is a refreshing and light appetizer that's perfect for any occasion. Combining the succulent taste of shrimp with the crispness of cucumbers and the fresh flavor of green beans, this dish is dressed with a tangy lemon-dill mustard dressing. It's not only delicious but also healthy, making it an excellent option for those who seek a nutritious yet flavorful start to their meal.
Instructions:
- Trim the ends of the green beans.
- In a large pot, bring water to a boil. Add a pinch of salt if desired.
- Add the green beans to the boiling water and cook for about 3-5 minutes until they are tender but still crisp.
- Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again after they have cooled.
- Peel the cucumbers if desired for a softer texture, or leave the skin on for added crunch and color.
- Slice the cucumbers lengthwise and then chop them into bite-sized pieces.
- In a large pot, bring water to a boil.
- Add the shrimp to the boiling water and cook for about 2-3 minutes, or until they turn pink and are opaque.
- Remove the shrimp from the pot and place them in a bowl of ice water to stop the cooking process. Drain well.
- In a small bowl, whisk together the olive oil, lemon juice, chopped dill, and mustard. Add salt and pepper to taste if desired.
- In a large mixing bowl, combine the green beans, cucumbers, and shrimps.
- Pour the dressing over the mixture and toss until everything is well coated.
- Transfer the shrimp, cucumber, and bean mixture to a serving platter or divide among individual serving plates.
- Garnish with additional fresh dill if desired and serve immediately.
Your Shrimp, Cucumber, and Bean Starter is now ready to serve. This recipe is a perfect blend of textures and flavors, offering a light and refreshing appetizer that's sure to impress your guests. The combination of fresh vegetables, succulent shrimp, and tangy dressing makes it a memorable dish. Enjoy it as a prelude to your main course or as a light, healthy snack any time of the day.
Shrimp, cucumber and bean starter FAQ:
Cook the shrimp for about 2-3 minutes in boiling water, or until they turn pink and opaque. Avoid overcooking to maintain their tenderness.
Yes, you can use frozen shrimp. Ensure they are fully thawed before cooking to achieve even cooking and the best texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The dressing may change the texture of the ingredients, so it's best enjoyed fresh.
You can substitute green beans with asparagus or snap peas, both of which will provide a similar crunch and flavor profile.
Yes, the dressing is already dairy-free as it contains only olive oil, lemon juice, dill, and mustard. It's suitable for most diets.
Tips:
- Ensure the shrimp are deveined and cleaned thoroughly before cooking.
- Blanch the green beans in boiling water for a few minutes and then immediately place them in ice water to retain their bright green color and crispness.
- Use a mandoline slicer to achieve evenly thin cucumber slices for better presentation and texture.
- For an added flavor twist, you can marinate the shrimp in olive oil, lemon juice, and dill for about 15 minutes before cooking.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Feel free to add a pinch of salt and pepper to taste as you mix the dressing ingredients.
Nutrition per serving
10 ServingsCalories 120kcal
Protein 20g
Carbohydrates 6g
Fiber 1.07g
Sugar 2.13g
Fat 9g
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