Shrimp Salad with Fresh Dill
Submitted by Bill_D
Chilled shrimp salad tossed with fresh dill, cucumber, celery, and a tangy dressing of mayo, sour cream, Dijon, and anchovy paste. Serve it on lettuce or stuffed into hollowed tomatoes for a gorgeous lunch.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
30 minThis is the shrimp salad you bring when you want people to ask for the recipe.
Tender cooked shrimp, crisp cucumber, diced celery, and loads of fresh dill get dressed in a creamy blend of mayo, sour cream, lemon juice, and Dijon mustard. The secret weapon? A tablespoon of anchovy paste that adds a salty, umami depth without any fishiness.
Chill it for a few hours so the flavors meld, then mound it on crisp lettuce leaves or spoon it into hollowed-out tomatoes for a presentation that looks like a garden party plate.
Pro Tips
- Fresh dill makes all the difference here. Dried will work in a pinch, but fresh dill has a bright, grassy flavor that really sings against the shrimp.
- Peel and seed the cucumber before dicing. The seeds add water, and the skin can be bitter and tough.
- Don’t skip the anchovy paste. You won’t taste anchovy. What you will taste is a savory richness that makes everything else pop.
- Chill for at least two hours. The dressing needs time to soak into the shrimp and vegetables.
Ingredients
Directions
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
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