Olive Magazine

Griddled cucumber with brown shrimp and preserved lemon

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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.

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

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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