Lemon Dill Salad Dressing Recipe Recipe For Shrimp

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PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING



Pasta Salad with Poached Shrimp and Lemon-Dill Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

5 lemons, halved
2 teaspoons honey
1 cup fresh dill, fronds chopped, stems reserved
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled, tails removed and deveined
1 pound fusilli
2 cups grape tomatoes, halved
2 cups diced English cucumber

Steps:

  • In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
  • Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
  • Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
  • Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

LEMON DILL SALAD DRESSING



Lemon Dill Salad Dressing image

This creamy mayonnaise and buttermilk based dressing is perked up by tangy lemon juice and plenty of dill.

Provided by COBRA

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 4

2 cups mayonnaise
½ cup lemon juice
¼ cup dried dill weed to taste
½ cup buttermilk

Steps:

  • In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 3.1 g, Cholesterol 14.3 mg, Fat 29.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.4 g, Sodium 221.2 mg, Sugar 1.1 g

SWEDISH SHRIMP SALAD WITH DILL



Swedish Shrimp Salad with Dill image

This recipe is for Swedish dill-covered mini shrimp, perfect on open-faced sandwiches, on top of deviled or boiled eggs, or just by itself.

Provided by BuckshotFulcrum

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 7

¾ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh dill
1 lemon, zested and juiced
1 pound frozen cooked, peeled, and deveined shrimp, thawed
¼ teaspoon salt
ground black pepper to taste

Steps:

  • Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
  • Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 5.5 g, Cholesterol 245.5 mg, Fat 21.3 g, Fiber 1.4 g, Protein 25.6 g, SaturatedFat 7.6 g, Sodium 502.6 mg, Sugar 0.2 g

DILL AND SHRIMP SALAD



Dill and Shrimp Salad image

This creamy shrimp salad with dill is great served inside fresh pita bread.

Provided by Joey

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 8

3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste

Steps:

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

Nutrition Facts : Calories 377.5 calories, Carbohydrate 5.4 g, Cholesterol 342.4 mg, Fat 23.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 3.8 g, Sodium 547.7 mg, Sugar 0.7 g

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING



Shrimp Pasta Salad With a Creamy Lemon Dressing image

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

Provided by Brandi Starr

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14

¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40 medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½ lemon, thinly sliced

Steps:

  • Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
  • Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
  • Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g

LEMON-DILL SHRIMP



Lemon-Dill Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds medium-large shrimp, shelled, deveined and patted dry with a towel
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh dill

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
  • Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

LEMON DILL DRESSING



Lemon Dill Dressing image

This came from Good Seasons, I think, when I bought a cruet. It goes really well on any salad or fresh greens, but I particularly like it over baby spinach. It doesn't take too much. The lemon juice gives it quite the bite. It also makes for a tasty marinade for chicken or fish. (Be sure to note that the nutritional info listed is for the entire cup of dressing, not the little bit you'd actually be putting on your salad.)

Provided by Cluich

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/4 cup water
1/2 cup olive oil
3 tablespoons lemon juice
1 teaspoon dried dill weed (1 Tbsp., if using fresh)

Steps:

  • Mix all ingredients together and voila!

Nutrition Facts : Calories 968.7, Fat 108, SaturatedFat 14.9, Sodium 5.9, Carbohydrate 4.5, Fiber 0.3, Sugar 1.1, Protein 0.4

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