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Griddled cucumber with brown shrimp and preserved lemon

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

30 minutes
serves 2
A little effort

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.

December 19, 2014 at 2:32 pm

Ingredients

cucumber 1, not too long
olive oil
preserved lemon ½
lemon 1, juiced
coriander small bunch
cooked brown shrimp 90g
Greek yoghurt 2 tbsp

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.