Shrimp Salad with Herb-dill Dressing
Herbs are a must when it comes to cooking full-flavored, delicious meals ? and fresh dill is no exception. It's often used for creating summery main-dish salads and seasoning seafood and lean meats. Here is a delicious recipe flavored with dill for your recipe box.
Yield: 2 Ready in 1 hours, 30 minutes
favorite of 17 people 4 people want to try
|1/2 cupDry white wine|
|1/2 teaspoonmustard seeds|
|1/8 teaspoonred-pepper flakes|
|1 Bay leaf|
|1/2 lemon; sliced|
|3/4 poundshrimp; peeled and deveined|
|1 1/2 tablespoonsExtra-Virgin Olive Oil|
|1 1/2 tablespoonsred-wine vinegar|
|1 tablespoonfresh basil; chopped|
|1 tablespoonfresh dill; chopped|
|1/2 teaspoongarlic; finely chopped|
|1/2 teaspoonDijon mustard|
|1/4 mediumOnion; sliced|
|1/2 large headromaine lettuce|
|2 ripe tomatoes; cut into wedges|
|3 fresh mushrooms; sliced|
|Fresh dill sprigs|
Shrimp Salad with Herb-dill Dressing Preparation
To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaf, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaf.
To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red-wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well.
Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled.
Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
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