Shrimp Salad with Fresh Dill
Yield
4 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
small, cooked, shelled, deveined |
|
| ½ | cup |
celery
finely diced |
|
| ½ | cup |
cucumbers
finely diced, peeled, seeded |
|
| ¼ | cup |
dill weed
freshly snipped, or 1 ts dried |
*
|
| 2 | tablespoons |
shallots
minced, or yellow onion |
|
| ½ | cup |
mayonnaise
|
|
| 2 | tablespoons |
sour cream
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | tablespoon |
anchovy paste
|
*
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
small, cooked, shelled, deveined |
|
| 118 | ml |
celery
finely diced |
|
| 118 | ml |
cucumbers
finely diced, peeled, seeded |
|
| 59 | ml |
dill weed
freshly snipped, or 1 ts dried |
*
|
| 3E+1 | ml |
shallots
minced, or yellow onion |
|
| 118 | ml |
mayonnaise
|
|
| 3E+1 | ml |
sour cream
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
dijon mustard
|
|
| 15 | ml |
anchovy paste
|
*
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 1 | x |
salt
to taste |
*
|
Directions
Place the shrimp, celery, cucumber, dill and shallots in a large mixing bowl.
Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp.
Toss well. Taste the salad and add salt, if needed.
Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream.
Cover the bowl and chill it for several hours.
Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes.
Makes 4 to 6 servings
