Shrimp Salad With Herb Dill Dressing Recipes

CREAMY SHRIMP AND DILL SALAD

Steps:

• To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
• To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
• Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.

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.

SHRIMP SALAD WITH DILL RECIPE

Steps:

• Gather the ingredients.
• In a bowl, combine the cooked shrimp, diced celery, diced cucumber, dill weed, lemon juice, mayonnaise, and sour cream, to taste.
• Add salt and pepper, to taste.
• Stir gently to combine thoroughly. Chill until serving time.
• This shrimp salad is great served as is on lettuce or serve it as a sandwich filling in soft rolls or buns.

SWEDISH SHRIMP SALAD WITH DILL

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.

SHRIMP SALAD WITH HERB-DILL DRESSING

Steps:

• To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaf, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaf. To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red-wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.

CREAMY DILL SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.
• Add half the shrimp and reduce the heat to medium.
• Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.
• Remove with a slotted spoon to a bowl of cold water.
• Bring the water back to a boil and repeat with the remaining shrimp.
• Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
• Combine with the peeled shrimp.
• Add the red onion and celery and check the seasonings.
• Serve or cover and refrigerate for a few hours.

COLD SHRIMP SALAD WITH CAPERS AND DILL

Steps:

• Heat oil in a large, heavy skillet over high heat.
• Add shrimp and saute until done.
• Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
• Cool and refrigerate at least 1 hour.
• Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
• Whisk mayonnaise and remaining ingredients in a large bowl.
• Add shrimp and onion; mix to coat shrimp with dressing.

SHRIMP PASTA SALAD WITH CUCUMBER AND DILL

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
• Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
• Add dressing to pasta mixture, and toss to combine.