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Recipe by: Lisa Prince

Cucumber Shrimp Boats

Garnish the shrimp with a spring of fresh dill or chives. This dip would also be great for a vegetable tray appetizer. If you don’t like wasabi, leave it out. The cream cheese mixture without it is still good just doesn’t have that kick.

Servings: 30
Cook Time: Prep Time: 30 minutes; Total Time: 40 minutes
Meal Type: Snack
NC Ingredients: Shrimp, Cucumber, Herbs

Print Recipe

Ingredients

30
large shrimp
2
large NC cucumbers
1
teaspoon Zatarain’s concentrated Shrimp and Crab boil
1
(8oz.) cream cheese softened
1/4
cup sour cream
1
Tablespoon fresh dill
1
Tablespoon fresh chives
Pinch of salt
4
teaspoons reduced sodium soy sauce
1
½ teaspoons sugar
2
teaspoons fresh lemon juice
4
to 6 teaspoons wasabi paste

Directions

Combine cream cheese and remaining eight ingredients until blended.

Peel cucumbers so they have a striped appearance and cut into ½ inch rounds.

Fill a large bowl halfway with ice and water.

Pour 4 quarts of water into a Dutch oven or large pot. Add Zatarain’s concentrated and bring to a boil over medium-high heat. Remove from heat; add shrimp, unpeeled. Cover and let stand for 5 minutes or just until shrimp turn pink. Stir shrimp into ice water; let stand 10 minutes. Peel and devein and pat dry.

Spread a teaspoon of dip on each cucumber. Place a shrimp on top of the dip.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.