I am certain where I got a recipe like this one – Martha Stewart. Over the years, I have tweaked and changed it to my taste. I think that the original cup was a cherry tomato. When I want a quick and refreshing little bite or plate of bites, I throw this together. This is perfect for when the ladies come over for a glass of wine after work on Friday.
- 1 English cucumber
- 1 ear of fresh corn (Grilled and cooled for added flavor if you like)
- 2 tablespoons roughly chopped fresh cilantro
- 6 oz cocktail shrimp cooked
- the juice from 2 limes
- salt and pepper
Peel the cucumber. I peel it into stripes for presentation. Cut into about 1 to 1 ½ inch thick rounds. Scoop out the seeds and some of the meat leaving the bottom in tact to form a cup. I used the small end of the melon baller. Place on the serving plate and salt lightly.
Meanwhile scrape the corn from the cob into a bowl (be careful with those silky threads). Mix in the cilantro, lime juice, corn,shrimp and salt and pepper to taste. Let sit in the fridge for about 20 minutes.
Fill the cups and there you go. Its fresh, light and a great treat straight from the garden.