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Tuesday, February 2, 2016

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. 


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