Shrimp Grape Salad With Dill Recipes

Steps:

• Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool. In a separate small bowl, whisk the sour cream, mayonnaise and dill together well. Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING! Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

Steps:

• In small bowl, whisk together dressing ingredients until smooth.
• Place lettuce in bowl, and drizzle or toss with dressing.
• Then sprinkle with toasted almonds.

Steps:

• Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.
• In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.
• Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!
• Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

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:

• Mix first 4 ingredients in medium bowl.
• Add shrimp, cucumbers and onions; mix lightly.
• Serve on lettuce leaves with lemon wedges.

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.

Steps:

• In small bowl, place shrimp and onions. In tightly covered container, shake oil, salt, tarragon and vinegar; pour over shrimp. Sprinkle with pepper; toss until shrimp are well coated. Cover; refrigerate at least 2 hours.
• Drain shrimp; reserve marinade to pour over salads if desired. Toss grapes with shrimp mixture. Serve on lettuce.

Steps:

• Bring 4 quarts salted water to a boil and drop in the shrimp. Wait 1 minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander. Transfer the cooled shrimp to a bowl. In a separate small bowl, whisk sour cream and mayonnaise together well. Pour dressing over the shrimp and toss gently. Add the grapes and toss again. Finally, sprinkle on the chopped dill and chives,add salt and pepper to taste, and toss once more and refrigerate covered for at least 4 hours. Just before serving, taste, correct seasoning and toss again. Arrange on lettuce leaves and serve immediately.

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:

• Place lettuce on four serving plates. Arrange the grapefruit, avocado and shrimp over lettuce. In a small bowl, whisk the vinaigrette ingredients. Drizzle over each salad.