Shrimp Grape Salad With Dill Recipes

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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.

SHRIMP PASTA SALAD WITH DILL



Shrimp Pasta Salad With Dill image

Dill gives this beautiful, creamy, shrimp pasta salad a fresh taste. This is a very attractive dish. Perfect for potlucks. Garnish with toasted pecans or a sprig of fresh dill.

Provided by soggytomato

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h30m

Yield 4

Number Of Ingredients 12

1 teaspoon olive oil
12 uncooked medium shrimp
1 cup ditalini pasta
¼ cup mayonnaise
¼ cup sour cream
¼ cup frozen peas, thawed and drained
1 stalk celery, thinly sliced on the diagonal
2 tablespoons diced red onion
½ tablespoon lemon juice
1 teaspoon dried dill weed
1 pinch white sugar
salt and ground black pepper to taste

Steps:

  • Heat oil in a cast iron skillet over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and let cool, at least 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes.
  • Peel and devein shrimp. Drain pasta and transfer to a large bowl.
  • Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl. Adjust seasonings to taste. Chill at least 2 hours before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 24.4 g, Cholesterol 56.9 mg, Fat 15.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 3.8 g, Sodium 197.6 mg, Sugar 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

DILLED SHRIMP SALAD



Dilled Shrimp Salad image

Serve this Dill Shrimp Salad recipe on top of Boston lettuce leaves and a lemon wedge. Dill Shrimp Salad is a Healthy Living recipe everyone will enjoy.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 9

1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 tsp. GREY POUPON Dijon Mustard
1/2 tsp. dill weed
1 lb. cooked cleaned shrimp, chopped
1/2 cup chopped cucumbers
2 green onions, thinly sliced
4 large Boston lettuce leaves
1 lemon, cut into 4 wedges

Steps:

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

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 240 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g

SHRIMP AND GRAPE SALAD WITH DILL



Shrimp and Grape Salad With Dill image

Absolutely the MOST requested recipe that I make! It is cool, refreshing, unusual and delicious.... all qualities that you want in a contribution for a summer potluck dinner or office party. The ladies of the Silver Palate in NYC (Sheila Lukins and Julee Rosso) are the geniuses behind this deceptively simple salad.

Provided by Raquel Grinnell

Categories     Fruit

Time 4h15m

Yield 6 serving(s)

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.

Nutrition Facts : Calories 432.6, Fat 23.8, SaturatedFat 7.5, Cholesterol 257.5, Sodium 524.6, Carbohydrate 22.1, Fiber 0.5, Sugar 10.8, Protein 32.8

SHRIMP & GRAPE SALAD WITH DILL



SHRIMP & GRAPE SALAD WITH DILL image

Categories     Salad     Shellfish     Appetizer     Quick & Easy     Chill

Yield 8

Number Of Ingredients 8

2 pounds medium-size raw shrimp, shelled & deveined
1 cup dairy sour cream
1 cup Hellmann's mayonnaise
2 cups seedless green grapes, washed & patted dry, cut in half
1/2 cup chopped fresh dill, or more to taste
1/3 cup chives
salt & freshly ground black pepper, to taste
lettuce leaves

Steps:

  • Bring 4 quarts salted water to a boil and drop in the shrimp. Wait 1 minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander. Transfer the cooled shrimp to a bowl. In a separate small bowl, whisk sour cream and mayonnaise together well. Pour dressing over the shrimp and toss gently. Add the grapes and toss again. Finally, sprinkle on the chopped dill and chives,add salt and pepper to taste, and toss once more and refrigerate covered for at least 4 hours. Just before serving, taste, correct seasoning and toss again. Arrange on lettuce leaves and serve immediately.

SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE



Shrimp and Cucumber Salad with Dill Vinaigrette image

Categories     Salad     Shellfish     Vegetable     Sauté     Quick & Easy     Graduation     Vinegar     Lemon     Shrimp     Cucumber     Summer     Shallot     Dill     Lettuce     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

8 cups water
5 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon whole black peppercorns
24 uncooked large shrimp, peeled, tails left intact, deveined
3 large English hothouse cucumbers
1/3 cup safflower oil or grapeseed oil
1/3 cup Champagne vinegar or white wine vinegar
2 medium shallots, minced
3 tablespoons chopped fresh dill
1/4 teaspoon sugar
8 large butter lettuce leaves

Steps:

  • Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
  • Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.)
  • Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.

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

BROWN-BUTTER SHRIMP WITH HAZELNUTS



Brown-Butter Shrimp With Hazelnuts image

Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.

Provided by Kay Chun

Categories     dinner, easy, quick, weeknight, seafood, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/3 cup blanched and roasted hazelnuts, chopped (see Tip)
Salt and black pepper
1/4 cup unsalted butter
1/2 cup finely chopped shallot (from 1 large shallot)
3 garlic cloves, minced
1 1/2 pounds peeled, deveined large shrimp (tails left on)
1 tablespoon lemon juice
2 tablespoons chopped parsley
Baguette or egg noodles, for serving

Steps:

  • In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
  • Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
  • Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.

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