Cold Shrimp Salad With Capers And Dill Recipes

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DILL AND SHRIMP SALAD

This creamy shrimp salad with dill is great served inside fresh pita bread.

Provided by Joey

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 8



Dill and Shrimp Salad image

Steps:

  • In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 5.4 g, Cholesterol 342.4 mg, Fat 23.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 3.8 g, Sodium 547.7 mg, Sugar 0.7 g

3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste

COLD SHRIMP SALAD WITH CAPERS AND DILL

If you can only have one shrimp salad recipe, this could be it. ;) I love the herby mayonnaise with capers and jalapenos! It makes a terrific dressing for the shrimp. Adapted from Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson. (Cook time does not include time to cool the shrimp.)

Provided by rickoholic83

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Cold Shrimp Salad With Capers and Dill image

Steps:

  • Heat oil in a large, heavy skillet over high heat.
  • Add shrimp and saute until done.
  • Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
  • Cool and refrigerate at least 1 hour.
  • Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
  • Whisk mayonnaise and remaining ingredients in a large bowl.
  • Add shrimp and onion; mix to coat shrimp with dressing.

2 tablespoons olive oil
40 large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 medium red onion, very thinly sliced
2 teaspoons kosher salt
1/2 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons fresh dill, minced
2 tablespoons capers, drained
2/3 cup fresh parsley, finely chopped
1 jalapeno pepper, seeded and minced

MARINATED SHRIMP WITH CAPERS AND DILL

Provided by Robert Randolph

Categories     Shellfish     Sauté     Low Carb     Shrimp     Fall     Family Reunion     Potluck     Dill     Capers     Bon Appétit     Alabama

Yield Makes 8 first-course servings

Number Of Ingredients 12



Marinated Shrimp with Capers and Dill image

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
  • Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.

10 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
1/4 cup drained capers
2 green onions, thinly sliced
1 head butter lettuce, leaves separated
1 lemon, cut into rounds (optional)
Fresh dill sprigs (optional)

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