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Title: Shrimp Salad with Fresh Dill
Categories: Salad Seafood Swedish
Yield: 4 Servings

1lbSmall shrimp *
  *cooked, shelled, deveined
1/2cFinely diced celery
1/2cCucumber, finely diced (peeled, seeded)
1/4cFreshly snipped dill or
1tsDill weed
2tbMinced shallots or yellow onion
1/2cMayonnaise
2tbSour cream
2tbLemon juice
1tbDijon mustard
1tbAnchovy paste
1/8tsFreshly ground black pepper
  Salt to taste

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

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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