Creamy Shrimp and Dill Salad

Dill, Shrimp and Salad - sign me up! This is a low carb tasty summer salad that you are sure to love!

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Let's Get Cooking!

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Serves:  4

Ingredients :

For the Shrimp:

• 1/4 cup finely chopped fresh dill
• 2 garlic cloves, smashed
• Kosher salt and freshly ground black pepper
• 1 pound (26- to 30-count) shrimp, peeled and deveined

For the Salad:

• 1 cup chopped fresh dill, plus more for garnish
• 1 garlic clove, grated on a rasp or finely minced
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup whole-milk Greek yogurt
• 1 cup diced seedless cucumber (about 1 large cucumber)
• 3/4 cup finely chopped red onion
• Grated zest of 1 lemon
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper
• 1 head iceberg lettuce, cut lengthwise into 4 wedges

Instructions :

To cook the shrimp:

• Fill a large bowl with water and add plenty of ice. Set aside. 
• Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. 
• Add the shrimp and remove the pot from the heat. 
• Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. 
• Drain the pot in a colander and pour the shrimp into the ice bath to cool.

To make the salad:

• In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper.

• Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. 

• Stir them into the dressing until combined.

• Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. 

• Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. 

• Garnish with chopped dill. Serve cold or at room temperature.

Source: Adapted from "Sunny's Kitchen" by Sunny Anderson.