Spring is on the way and I don’t know about you, but I’m always looking for some light meal ideas for lunch and dinner. This is one of my favorites. What could be better than to stuff a cucumber and grill a steak for a wonderfully refreshing and light meal. A nice London Broil on the grill with this cucumber is an amazing way to enjoy those light *sarcasm* spring breezes under the setting sun. I serve this particular dinner with a light sangria wine and some apples and cheese to start, but any way you choose to serve this cucumber is just fine.
- 1 – 8 ounce brick of cream cheese softened
- 2 avocados seeded and cubed (sprinkle with lemon juice or lime juice to keep it nice and green)
- 1 pound small shrimp, peeled, deveined, raw
- 2 tablespoons Old Bay seasoning
- Dill weed
- 2 large cucumbers, cut length wise and seeded. (Seed your cucumber by taking a teaspoon and dragging it down through the seeds to remove them.)
Make sure your cream cheese is really soft, if you need to give it about 10 to 15 seconds in the microwave. Whisk it well and set it aside.
Bring a pan of water to boil add Most of the Old bay seasoning to the water (you want to hold some of it back for garnish atop the end result), and add the shrimp to the seasoned boiling water. Make sure the shrimp is thawed completely if using frozen shrimp. When shrimp turns pink remove from the heat and drain. Add ice and cold water to stop the cooking process.
Chop the chilled shrimp into pieces about ½ an inch to an inch (this is a rough chop.)
Gently mix the shrimp and avocado into the cream cheese.
Sprinkle some dill weed into the pit of the cucumber and then add equal portions of the shrimp mixture into the cucumber.
Garnish with some dill weed and old bay seasoning. Chill well and serve.
Enjoy the sunset!