Shrimp And Grape Salad With Dill Recipe 465

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DILLED SHRIMP AND GRAPE SALAD



Dilled Shrimp and Grape Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup olive oil
2 tablespoons dill, fresh chopped
6 cups baby lettuce mix, loosely packed
1 cucumber, seeded, sliced into 1/2 moons
1 cup seedless green grapes, picked from stem and rinsed
8 oz. wt. (about 1 1/4 cups) salad shrimp
Dressing from above
1/4 cup sliced almonds, toasted

Steps:

  • In small bowl, whisk together dressing ingredients until smooth.
  • Place lettuce in bowl, and drizzle or toss with dressing.
  • Then sprinkle with toasted almonds.

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



Shrimp and Grape Salad With Dill Recipe - (4.6/5) image

Provided by lisaS

Number Of Ingredients 7

2 lbs medium shrimp, deveined and steamed
1 cup sour cream
1 cup mayonnaise (preferably Hellmann's)
1/2 cup fresh dill, chopped (or to taste)
2 cups green seedless grapes, washed and patted dry (get firm ones that POP in your mouth)
salt & freshly ground black pepper
lettuce leaf

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.

RED GRAPES AND SHRIMP SALAD



Red Grapes and Shrimp Salad image

Looking for a filling salad recipe for dinner tonight? Then try this tossed shrimp and red grape salad- serve over lettuce!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 2

Number Of Ingredients 9

1/2 lb cooked deveined peeled medium (26 to 30 count) shrimp, thawed if frozen, tail shells removed
4 medium green onions, thinly sliced (1/4 cup)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon dried tarragon leaves
1 tablespoon red wine vinegar
Dash freshly ground pepper
1 cup seedless red grapes, cut in half
16 leaves leaf lettuce (about 3 cups)

Steps:

  • In small bowl, place shrimp and onions. In tightly covered container, shake oil, salt, tarragon and vinegar; pour over shrimp. Sprinkle with pepper; toss until shrimp are well coated. Cover; refrigerate at least 2 hours.
  • Drain shrimp; reserve marinade to pour over salads if desired. Toss grapes with shrimp mixture. Serve on lettuce.

Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 220 mg, Fat 2 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 14 g, TransFat 0 g

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