Shrimp Stuffed Cucumber Cups



2 standard cucumbers
3/4 pound medium shrimp, thawed, deveined and shells on
1 tablespoon prepared horseradish
1 teaspoon lemon juice
Kosher salt
Freshly ground black pepper
1 (15-ounce) can chopped tomatoes, drained
2 tablespoons chopped parsley, divided

1. Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. Turn them upside down onto a towel and let them drain while you make the filling.
2. Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard.
3. Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

serves 6