| 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 |
ts |
Dill weed |
| 2 |
tb |
Minced shallots or yellow onion |
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Sour cream |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Anchovy paste |
| 1/8 |
ts |
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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