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Griddled cucumber with brown shrimp and preserved lemon

Griddled cucumber with brown shrimp and preserved lemon

Name: Griddled cucumber with brown shrimp and preserved lemon
Total time: 30 min
Yield: Serves 2
Cuisine: British
Ingredients: 1 cucumber not too long; olive oil; ½ preserved lemon; 1 lemon juiced; small bunch coriander; 90g cooked brown shrimp; 2 tbsp Greek yoghurt

Published: December 19, 2014 at 2:32 PM

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Serves 2

A little effort

Total time: 30 mins

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So easy for midweek. Griddled cucumber works a treat with little cooked shrimps with coriander and lemon for zesty flavour. Makes a light evening meal or a fresh lunch.

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Ingredients

Nutrition

1 cucumber

not too long
olive oil
½ preserved lemon
1 lemon

juiced
small bunch coriander
90g cooked brown shrimp
2 tbsp Greek yoghurt

Nutrition: per serving

kcal374
fat4.9g
carbs4.9g
fibre1.6g
protein11.3g
salt0.8g

Method

step 1

Cut the cucumber into four equal chunks, then cut 3 of the chunks in half lengthways (keep the fourth for another day) to give you 6 halves. Trim off the skin plus 3-4mm of flesh from the rounded parts of the halves so they will sit firmly, skin side down, on a plate. Brush with olive oil and season well.
step 2

Heat a griddle pan to very hot and grill the pieces on both sides until dark char marks appear: these add extra flavour.
step 3

Scoop out and discard the flesh of the preserved lemon and finely chop or shred the skin. Add the lemon juice and some olive oil to make a dressing and season. Add the shrimp and coriander and toss to coat the shrimp. Arrange the cucumber on a plate, add a dollop of yoghurt and spoon the shrimp mix over.

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