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.
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