Shrimp and Cucumber Salad Recipe
Shrimp and Cucumber Salad Recipe

They're colorful, petite and an ideal fit for a recipe for two.

Depending on the variety you choose, a chili can give a dish a pleasant zing, or an eye-watering punch.

When you become acquainted with the chilies available in your supermarket you can choose the variety that delivers the appropriate effect.

Here are three readily available chilies that will enhance your cooking:

-- Anaheim: Measuring about six inches long, this is one of the largest chilies you're likely to encounter. The green flesh is mild and slightly sweet tasting. Anaheim chilies are delicious in salads, stews or stuffed and baked.

-- Jalapeno: A fleshy, juicy, thumb-sized chili, marketed when it's green, or in the red ripe stage. Jalapeno chilies can be mildly or fiercely hot. Take a small taste before adding it to a recipe for chili, stew or salsa.

-- Serrano: Green or red, this one- to two-inch chili has a sharp, hot flavor that fires up a stew. The flesh can be an irritant, so wear kitchen gloves when you handle the chili.

(If you want to learn more about chilies, I recommend "The Great Chile Book" by Mark Miller, Ten Speed Press, 1991.)

When shopping, select firm and blemish-free chilies. Don't purchase more than you'll use in a week. One little chili goes a long way.

For a refreshing summer entree salad, try shrimp and cucumber with an Anaheim chili mixed in. You'll enjoy the chili's subtle accent in this dish. If you prefer a bold statement, substitute a jalapeno or serrano chili.

Shrimp and Cucumber Salad Recipe

Makes 2 servings

1 medium cucumber, peeled and cut into 1/2-inch dice

1 Anaheim chili, cored, seeded and finely chopped

1 shallot, thinly sliced

1/2 pound large peeled, cooked shrimp

1 tablespoon minced fresh dill weed

Juice of 1 large lime

1 tablespoon canola oil

Salt to taste

1/4 teaspoon pepper

Combine cucumber, chili, shallot, shrimp and dill weed in a large salad bowl. Stir together limejuice, oil, salt and pepper in a cup. Pour over salad. Toss gently, but well.

Each serving (without added salt) has: 211 calories; 8 grams total fat; 25 grams protein; 8 grams carbohydrates; 211 milligrams cholesterol; 260 milligrams sodium and 2 grams dietary fiber.

 

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Shrimp and Cucumber Salad Recipe

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