Swedish Shrimp Salad With Dill 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.

CLASSIC SWEDISH SHRIMP SALAD

Steps:

• In a large bowl, mix together the mayonnaise and crème fraîche. Add in the fresh dill, onion, lemon juice, salt and pepper. Stir until well combined.
• Add in the de-shelled and cooked shrimp. Mix well to ensure all the shrimp are coated with sauce.
• Serve and Enjoy!

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 DILL PASTA SALAD

Steps:

• In a medium bowl combine the shrimp, cooked pasta, cucumber, tomato, olives, red onion and dill; toss to combine.
• In a small bowl whisk together the mayo with white wine vinegar, and garlic powder; add to the shrimp mixture; toss well to combine.
• Season with seasoned salt (or white salt) and black pepper.
• Cover and chill for a minimum of 3 or more hours before serving.
• Delicious!

SHRIMP AND DILL TOAST (TOAST SKAGEN)

Steps:

• Shrimp: In a bowl, add shrimp, mayonnaise, juice from half a lemon, and salt to taste. Pull the dill fronds from the stems and roughly chop to get 2 tablespoons, loosely packed (reserve the rest for garnish). Add to the shrimp mixture and stir to combine. Set aside.
• Toast: Slice the bread into ¾-inch slices. Heat a large skillet over medium heat and add 1 tablespoon butter. When melted, add enough bread slices to fill the pan (about 3). Reduce heat to low and cook 30 seconds. Divide and spread 1 tablespoon butter evenly over the top sides; then flip and cook bread another 30 seconds, adding more butter to the pan as needed. When toast is golden on both sides, transfer to several layers of paper towels to cool, 30 seconds. Cut crust off of toast and slice each piece horizontally into 2 triangles.
• Assembly: Place toast on a platter. Arrange a lettuce leaf on top of each triangle, making sure the leaf is about the same size as the toast, then add the shrimp. From reserved lemon half, cut three thin slices (wheels), and cut each wheel in half. Make a cut in the middle up to the peel, then twist and place over the shrimp. Garnish with small dill sprigs before serving.

SCANDINAVIAN SHRIMP SALAD

Steps:

• Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
• Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.