Scandinavian Shrimp Salad With Dill And Cornichons Recipes

Steps:

• Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
• Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.

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.

Steps:

• Cook the shrimp: Fill a large bowl with water and add plenty of ice; set aside. Fill a large pot halfway with water. Add 1/4 cup dill, 2 smashed garlic cloves, a nice pinch of salt and a few grinds of pepper. Bring to a boil, then reduce the heat to medium low and simmer until fragrant, about 5 minutes. Add the shrimp; remove the pot from the heat and let sit, stirring occasionally, until the shrimp is pink and opaque, 2 to 3 minutes. Drain and transfer to the ice bath to cool.
• Combine the remaining 1 cup dill, 1 grated garlic clove, the mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest and sugar in a large bowl. Taste, then season with a pinch of salt and a few grinds of pepper.
• Remove the shrimp from the ice bath, dry gently with a paper towel and coarsely chop. Stir into the dressing until combined.
• Cut the iceberg lettuce into 4 wedges. Tear the first few layers from the center of each wedge to create a "bowl" in the wedge; divide among plates. Fill the lettuce bowls with the shrimp salad, letting it spill over the wedge. Garnish with chopped dill. Serve cold or at room temperature.

Steps:

• Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
• Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

Steps:

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

Steps:

• Whisk mayonnaise, chopped dill, Dijon mustard, and lemon juice in medium bowl. Add shrimp, cucumber, and cornichons and toss to coat. Season generously with salt and pepper.
• Nestle 2 lettuce leaves on each of 4 plates. Mound shrimp salad in leaves, dividing equally, and serve.

Steps:

• Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
• Place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.
• Cover with plastic wrap and refrigerate for about 30 minutes.
• Bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
• To the orzo, add the remaining vinaigrette and the feta cheese; toss well.
• Add the bell pepper, olives, scallions, and oregano; toss well.
• Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
• Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.
• Serve shrimp immediately with the pasta.

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.