Shrimp in Cucumber Cups
Shrimp in Cucumber Cups is a gluten free, primal, and pescatarian recipe with 30 servings. One serving contains 39 calories, 2g of protein, and 3g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of perfect poached shrimp, cream, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Stir together softened cream cheese, sour cream, dill, chopped fresh chives, fresh lemon juice, and salt.
Cut cucumbers into 30 (3/4-inch-thick) rounds. Scoop seeds from centers of cucumber rounds, using a melon baller or small spoon and leaving a 1/4-inch-thick shell. Fill cucumber cups with cream cheese mixture; top each with 1 peeled Perfect Poached Shrimp.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
![Skyfall Pinot Gris]()
Skyfall Pinot Gris
Pale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.