Shrimp And Cucumber Salad With Dill Vinaigrette Recipes

SHRIMP AND CUCUMBER SALAD

Steps:

• Thaw the shrimp under cold water. Remove tails if needed. Drain well and pat dry with paper towels. Place the shrimp in a mixing bowl.
• Peel the cucumber and dice into bite-size pieces. Add the cucumber to the shrimp.
• Remove avocado from the skin and chop into bite-size pieces. Immediately coat the avocado with lime juice. Add to the mixing bowl with the shrimp.
• Finely chop the shallot and the dill. Add them to the shrimp.
• Add the mayonnaise and salt to the other ingredients and mix together. Taste and adjust the salt or mayonnaise amount if needed.
• Serve right away, or cover and refrigerate for an hour or so to let the flavors meld.

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.

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.

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.

CUCUMBER AND TOMATO SALAD WITH BASIL VINAIGRETTE

Steps:

• For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
• Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine.
• For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
• Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away.

SHRIMP SALAD WITH VINAIGRETTE

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.

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

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.

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

CUCUMBER SHRIMP SALAD

Steps:

• Rinse and drain shrimp - blot dry with papertowels to remove excess water.
• Slice the cucumbers thinly.
• In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
• Chill 20 minutes.
• Garnish with peanuts, parsley, and/or green onions just before serving.

CUCUMBER SALAD WITH DILL VINAIGRETTE

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.

SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE

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.