Cucumber “Noodle” Bowl

One of the many perks to Summer is the abundance of fresh fruits and veggies, whether you grew them in your garden, picked them up from a local farmers market, or threw them into your cart at the grocery store, refreshing Summer crops are hard to resist. So let’s make the most of it!

This Cucumber “Noodle” Bowl is everything a S.O.S. Summer Of Sexy recipe should be, simple, scrumptious and dare we say sexy? Cucumbers are made up of 96 percent water which makes them the perfect base to our recipe to keep you happy and hydrated during the Summer months.

Ingredients:

1 Cucumber

6 Vine Ripened Tomatoes

3 oz. Fresh Mozzarella balls (we used BelGioioso’s fresh mozzarella snacking cheeses.

12 oz. Peeled and Cooked Shrimp

2 Tbsp Olive Oil

2 tsp basil

2 Tbsp pesto

Salt and Pepper

1 tsp lemon juice

Directions:

We recommend using room temperature cucumbers, tomatoes and mozzarella, so take your ingredients out of the refrigerator an hour before.

Using the entire cucumber, make cucumber noodles with a vegetable noodle maker.  If you do not have a vegetable noodle maker, you can cut the cucumber into half slices (we promise it tastes just as good). Place cucumber “noodles” into two separate bowls for serving. Next chop all tomatoes into fourths and toss into a bowl with fresh mozzarella. Add 1 Tbsp olive oil and basil to tomato mozzarella mix. Salt and pepper to taste and set aside. Next add 1 Tbsp of olive oil and lemon juice to a frying pan. Set heat to medium low and add in shrimp and pesto. Salt and pepper to taste. Cook shrimp on medium low for 5 minutes. Evenly distribute the tomato mozzarella mixture to the two cucumber noodle bowls and top with warm shrimp. Bon appetite!