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Shrimp Salad in Cucumber Cups*

1 1/4 cups water
10 whole peppercorns
1 (1/4-inch-thick) lemon slice
1 bay leaf
8 medium shrimp, peeled and deveined
4 marinated artichoke heart quarters, roughly chopped, plus
1 tsp of the artichoke liquid
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh basil
2 medium (8-inch) cucumbers

Bring water, peppercorns, lemon slice, and bay leaf to a simmer in a small saucepan over medium-high heat; simmer for 1 minute. Add shrimp, cover pan, and remove pan from heat. Let shrimp sit in poaching liquid until opaque and cooked through, 3 to 4 minutes. Transfer shrimp to a cutting board and roughly chop.

Place shrimp in a medium bowl; add artichoke hearts and the 1 teaspoon liquid, lemon juice, and basil; stir to combine. Using a sharp knife, trim ends of cucumbers. Cut each cucumber crosswise into 4 pieces, each about 2 inches long. Cut straight sides down each piece to square it, leaving the peel intact just at the corners.

Using a melon baller, cut a small cup, about 1 inch deep, into each cucumber piece. Fill each cup with 2 tablespoons of shrimp mixture and serve.

Allowed on all phases of the South Beach diet. Makes 2 (4-piece) servings Per serving: 80 calories, 2.5 g fat, 0 g saturated fat, 7 g protein, 9 g carbohydrate, 3 g fiber, 160 mg sodium

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