Every once in a while, I’m faced with a culinary challenge:
- It was hot, and we were all going to be in the pool
- We were in need of a snack to hold us over to the BBQ
- There was a pescatarian in the pool
- Our actual meal was to be rather filling
- I was trying (unsuccessfully, I might add) not to eat carbs, and the pescatarian was successfully not eating carbs.
- I had some beets from the garden swap in need of a recipe.
What does one make when you have such unique circumstances? No meats. Cold. Low carb. Pool ready.
Letting my imagination go to work, I had an amazing technicolor dream, and a solution emerged:
Amazing Technicolor Shrimp Bites
- 1 English cucumber, sliced 1/2 inch thick, and
- 1 raw beet, sliced ~1/4 inch thick (preferably candy cane variety)
- Store bought Dill dip (*)
- 1 lb large shrimp, peeled & deveined
- 1 Tbsp piment d’esplette (or 1 tsp crushed red pepper flakes)
- 1 tsp salt
- Olive oil
Make sure shrimp are very dry by placing them on paper towels to remove moisture. You want them to sauté the shrimp, not steam. Sprinkle shrimp with salt and piment d’esplette. Heat about 1 Tbsp oil in a pan, and cook shrimp in batches being careful not to crowd the pan. Cook shrimp for about 1 minute per side. Remove from pan and chill in the refrigerator until cold.
Prepare the cucumbers for the dip by using a spoon to scoop out a small section of the seeds, being careful not to poke a hole to the bottom. You want to make a small bowl with the cucumbers. To assemble, place about 1 tsp of dip on the cucumber or beet slices, and top with a cold shrimp. Keep refrigerated until ready to serve.
(*) Most grocery stores have dill dip in the refrigerated vegetable section.