Cajun French: la cocombre (la kō-kom) – Cucumber
Pinch My Salt has a great recipe for a Sweet and Spicy Dill Cucumber Salad. The salad was in a recent tweet and it sounded wonderful especially for the hot weather we have been having in south Louisiana. Like all the recipes we make we always look for a way to make it Cajun. For this one we did two things: we changed Rice Vinegar to Louisiana Cane Vinegar and added fresh Louisiana Gulf boiled shrimp. The salad tasted as good as it looked. We think we will keep a container in the fridge all summer.
Thank you Pinch My Salt for this great recipe.
Mais C’est Bon!
Cajun Shrimp And Dill Cucumber Salad
1# Louisiana Gulf boiled Shrimp
1/4 cup Louisiana cane vinegar
1 tablespoon Splenda
pinch of crushed red pepper (to taste)
pinch of salt (to taste)
2 tablespoons chopped fresh dill
2 medium cucumbers, stripe peeled and thinly sliced
Depending on the size of the Shrimp, cut in half or thirds.
In a small bowl, whisk together vinegar, Splenda, crushed red pepper, and salt until the Splenda is dissolved; whisk in chopped fresh dill.
Place sliced cucumbers and Shrimp in a bowl and pour dressing over them. Toss well with a spoon until all of the slices are coated with dressing. Cover and refrigerate for at least 30 minutes; stir once or twice while it is marinating. The salad can also be made ahead and refrigerated overnight.
Serve on a bed of chopped lettuce.