Best Dilled Shrimp Saladherb Dill Dressing Recipes

CREAMY SHRIMP AND DILL WEDGE SALAD

Creamy Shrimp and Dill Wedge Salad image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups chopped fresh dill, plus more for garnish
3 cloves garlic (2 smashed, 1 grated)
Kosher salt and freshly ground pepper
1 pound large shrimp, peeled and deveined
1 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-milk Greek yogurt
1 cup diced seedless cucumber (unpeeled)
3/4 cup finely chopped red onion
Grated zest of 1 lemon
2 teaspoons sugar
1 head iceberg lettuce

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.

CREAMY SHRIMP AND DILL SALAD

Creamy Shrimp and Dill Salad image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup finely chopped fresh dill
2 garlic cloves, smashed
Kosher salt and freshly ground black pepper
1 pound (26- to 30-count) shrimp, peeled and deveined
1 cup chopped fresh dill, plus more for garnish
1 garlic clove, grated on a rasp or finely minced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup whole-milk Greek yogurt
1 cup diced seedless cucumber (about 1 large cucumber)
3/4 cup finely chopped red onion
Grated zest of 1 lemon
2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, cut lengthwise into 4 wedges

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.

DILLED SHRIMP SALAD/HERB DILL DRESSING

Dilled Shrimp Salad/Herb Dill Dressing image

This recipe was prepared by Carolee McNally.

Provided by Club Recipes @Greatchoices

Categories Other Salads

Number Of Ingredients 13

Ingredients

1 large head romaine lettuce - chopped
1 pint(s) cherry tomatoes, halved
8 - fresh mushrooms, sliced
1/2 medium red onion, sliced
1 pound(s) shrimp, peeled & deveined - cooked
HERB DILL DRESSING
3 tablespoon(s) olive oil
1 1/2 tablespoon(s) red wine vinegar
2 tablespoon(s) water
2 tablespoon(s) chopped dill
- salt & pepper to taste
1 teaspoon(s) chopped garlic
1/2 package(s) splenda

Steps:

Before adding shrimp to salad, pour a little of the dressing on shrimp for 30 minutes.
Mix dressing in a jar, shake well. Pour over salad.

DILL AND SHRIMP SALAD

Dill and Shrimp Salad image

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

Ingredients

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

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

SHRIMP AND GRAPE SALAD WITH DILL

Shrimp and Grape Salad With Dill image

Absolutely the MOST requested recipe that I make! It is cool, refreshing, unusual and delicious.... all qualities that you want in a contribution for a summer potluck dinner or office party. The ladies of the Silver Palate in NYC (Sheila Lukins and Julee Rosso) are the geniuses behind this deceptively simple salad.

Provided by Raquel Grinnell

Categories Fruit

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs medium shrimp, deveined and steamed
1 cup sour cream
1 cup mayonnaise (preferably Hellmann's)
1/2 cup fresh dill, chopped (or to taste)
2 cups green seedless grapes, washed and patted dry (get firm ones that POP in your mouth)
salt & freshly ground black pepper
lettuce leaf

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.

Nutrition Facts : Calories 432.6, Fat 23.8, SaturatedFat 7.5, Cholesterol 257.5, Sodium 524.6, Carbohydrate 22.1, Fiber 0.5, Sugar 10.8, Protein 32.8

CREAMY DILL SHRIMP SALAD

Creamy Dill Shrimp Salad image

I got this from the Barefoot Contessa's book "Parties!" and i use it alot. It is a big hit and easy to make. The time does not include the chilling time as this can be made the night before or earlier in the day.

Provided by DebbiF

Categories Brunch

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons kosher salt, plus
1 teaspoon kosher salt
1 lemon, cut into quarters
4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or 2 tablespoons white wine vinegar
1 teaspoon fresh ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

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.