Dilled Shrimp And Grape Salad Recipes

SHRIMP AND GRAPE SALAD WITH DILL RECIPE - (4.6/5)

Steps:

• Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool. In a separate small bowl, whisk the sour cream, mayonnaise and dill together well. Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING! Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

SHRIMP AND GRAPE SALAD WITH DILL

Steps:

• Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.
• In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.
• Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!
• Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

DILL AND SHRIMP SALAD

Steps:

• In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

DILLED SHRIMP AND EGG SALAD WRAPS

Steps:

• Mix all ingredients except tortillas and lettuce in medium bowl.
• Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
• Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

DILLED SHRIMP SALAD

Steps:

• Mix first 4 ingredients in medium bowl.
• Add shrimp, cucumbers and onions; mix lightly.
• Serve on lettuce leaves with lemon wedges.

DILLED SHRIMP (REJER)

Steps:

• Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.