I saw someone on the internet make something like this and I thought about it for weeks. Here is my version of this. It was so fun to eat these as boats. When I posted this online, a lot of people suggested using zucchini! That is an excellent idea! However, if you are like me and like a little cold crunch, the cucumber is tasty. If you don’t like it as a boat, try making a bowl by chopping cucumber and putting that and the shrimp over the rice. You could also add kimchi this way! For the rice I used Conchita yellow Spanish rice from Cost-plus World Market. It’s delicious, I highly recommend it.
I cooked 1/2 cup of rice which is enough to fill 2 cucumbers and 2 people. When searching for a good cucumber, make sure it is thick. Thin ones won’t be able to keep enough rice and shrimp afloat.
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Shrimp Boats
Ingredients
Instructions
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Cook your rice and mix with a bit of butter. Set aside.
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Cut the end of your cucumbers and slice in half. Scrape out the middle soft part with seeds with a spoon.
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Cook your shrimp with a little olive oil or butter and garlic. cook about 3 minutes each side or until cooked through.
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When everything is ready, spoon the rice into your cucumber boats, top with shrimp and drizzle with Sriracha mayo. Alternatively, chop your cucumber and make it a bowl.