Dilled Shrimp Saladherb Dill Dressing Recipes

DILLED SHRIMP SALAD/HERB DILL DRESSING

Steps:

• Before adding shrimp to salad, pour a little of the dressing on shrimp for 30 minutes.
• Mix dressing in a jar, shake well. Pour over salad.

DILLED SHRIMP SALAD

Steps:

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

DILLED SHRIMP (REJER)

Steps:

• Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

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.

DILLED SHRIMP SPREAD

Steps:

• Cook shrimp in boiling salted water, stirring once or twice, until pink and just cooked through, 1 to 2 minutes. Drain in a colander and cool completely. Blend garlic, mayonnaise, oil, chili sauce, dill, celery seeds, and salt in a food processor until smooth. Add shrimp, celery, and onion and pulse until shrimp is chopped. Transfer to a serving bowl and chill, covered, until cold, about 1 hour.