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.
Nutrition Facts : Calories 258 kcal, Carbohydrate 4 g, Cholesterol 325 mg, Fiber 0 g, Protein 35 g, SaturatedFat 2 g, Sodium 1600 mg, Sugar 1 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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.
GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE
Steps:
- Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
- Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.
ORZO SALAD WITH SHRIMP AND FETA
Broiled shrimp mixed with lemon, scallions, fresh herbs, crunchy cucumber, salty feta and olives makes this an elegant pasta salad. Serve it as a hearty side dish or easy main course.
Provided by Food Network Kitchen
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
- Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
- Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
Nutrition Facts : Calories 522 calorie, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 97 milligrams, Sodium 830 milligrams, Carbohydrate 48 grams, Fiber 4 grams, Protein 20 grams, Sugar 4 grams
SHRIMP SALAD WITH VINAIGRETTE
"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE
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
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.
SHRIMP SALAD WITH CUCUMBER AND MINT
Steps:
- Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
- Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
- In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
- This will keep in the refrigerator in an airtight container for up to 2 days.
INA GARTEN'S SHRIMP SALAD (BAREFOOT CONTESSA)
Make and share this Ina Garten's Shrimp Salad (Barefoot Contessa) recipe from Food.com.
Provided by rickoholic83
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
- Combine with the shrimp.
- Add the red onion and celery and check the seasonings.
- Serve or cover and refrigerate for a few hours.
- Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.
CUCUMBER SALAD WITH DILL VINAIGRETTE
A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.
Provided by CHEFBOYOSARAH
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 15.4 g, Fat 14.7 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 855.6 mg, Sugar 2.8 g
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- 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. DO AHEAD 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. DO AHEAD 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.
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