Bohemian Cucumber Soup with Shrimp

I've avoided eating shrimp for awhile due to some idea in my head that sustainably caught shrimp is hard to come by. This soup recipe (featuring about-to-be-abundant-cucumbers) got me curious though, so I did a little more research to find out the real deal. I found Seafood Watch (referred by Michael Pollen), an AMAZING resource about all kinds of seafood farming and fishing practices, mercury levels, and a sustainability rating system. (Check out the trout page for interesting Great Lakes info.) As it turns out, the Seward carries uncooked shrimp farmed in Thailand, which is rated in the "good alternative" category, as is their larger, wild-caught shrimp from Mexico. Maybe Coastal has something rated "Best Choice" - which is SeafoodWatch's top rating...

This chilled soup recipe comes from the Schumacher cookbook which features all kinds of Central European dishes. The recipe is easy to make, fast-ish, and really nice for the hot weather. I also think the shrimp could be easily and tastily replaced by tofu (lightly flavored and baked or fried, then chilled). I do think it would be best as a starter course to another dish...some other Bohemian something or other, perhaps. In my case it went with some sliced up beets from the garden and brats. All were consumed in the appetite-facilitating, air-conditioned bedroom (as opposed to the 91 degree rest-of-the-house, which seems to suppress my hunger)!

Serves 4-8 depending on serving size.
1 large cucumber (4 oz)
1/2 t salt
1 1/2 pints buttermilk
1/2 t Worcestershire sauce
1 c plain yogurt
2 cloves fresh garlic
2 T plus 2 t dill pickle juice
1/4 t nutmeg
1/4 t dry mustard
1/4 t salt
pinch white pepper
1 T fennel seed
1 T chopped fresh dill
6 oz cooked popcorn shrimp*
1 t fresh lemon juice
2 hard boiled eggs
2 T green chopped onions
*I used the bigger shrimp and cut it into small pieces.

1. Make your hard-boiled eggs.
2. Cook the shrimp by placing them in a saucepan with 2/3 c cold water and lemon juice; bring to a fast boil. Remove from heat and set in fridge to cool (keeping liquid).
3. Peel and split the cuke lengthwise; scrape out the seeds with a spoon. Dice the cucumber, sprinkle with salt, and set in a strainer to sweat/drain for 30 minutes. (I was too impatient and did not wait this long!)
4. In a blender or food processor, mix 1/2 pint buttermilk, Worcestershire, yogurt, garlic, pickle juice, drained cucumber, nutmeg, mustard, salt and pepper, and blend for one minute. Pour into a bowl, add dill, fennel, and remaining buttermilk, and refrigerate.
5. When everything is cool enough for your liking, mix the shrimp and liquid with the buttermilk base. Serve with chopped eggs and green onions for garnish.
*Schumacher notes that this soup takes some moderate care and only keeps for about 48 hours. So eat up.