Shrimp Salad With Fresh Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Salads, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Small shrimp * |
| *cooked, shelled deveined | ||
| 1/2 | c | Finely diced celery |
| 1/2 | c | Cucumber, finely diced |
| peeled seeded | ||
| 1/4 | c | Freshly snipped dill or |
| 1 | t | Dill weed |
| 2 | T | Minced shallots |
| or yellow onion | ||
| 1/2 | c | Mayonnaise |
| 2 | T | Sour cream |
| 2 | T | Lemon juice |
| 1 | T | Dijon mustard |
| 1 | T | Anchovy paste |
| 1/8 | t | Freshly ground black pepper |
| Salt to taste |
INSTRUCTIONS
PLACE THE SHRIMP, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes. Makes 4 to 6 servings From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 256
Calories From Fat: 132
Total Fat: 14.9g
Cholesterol: 153.6mg
Sodium: 997.7mg
Potassium: 370.9mg
Carbohydrates: 14.3g
Fiber: 1.3g
Sugar: 2.8g
Protein: 17.2g