Jumbo Shrimp Salad
Plated on leaves of red lettuce, with diced tomatoes, celery and fresh dill, served ICE cold, I can’t think of a prettier shrimp salad appetizer for table for two.
Ingredients
1 tablespoon lemon juice
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon salt
1 teaspoon black pepper
10 ounces poached jumbo shrimp, chopped
1/2 cup seeded tomato, diced
1/2 cup diced celery
2 tablespoons sliced scallions
2 tablespoons chopped fresh dill
Red leaf lettuce, for serving
Instructions
In a large bowl, combine lemon juice, mayonnaise, sour cream, salt and 1/2 teaspoon pepper.
Add shrimp, tomato, celery, scallions and 1 tablespoon of dill. Mix well.
Refrigerate for 30 minutes.
To serve, plate 2 portions over red leaf lettuce. Garnish each with remaining dill and black pepper.
Jumbo Shrimp Salad
Plated on leaves of red lettuce, with diced tomatoes, celery and fresh dill, served ICE cold, I can’t think of a prettier shrimp salad appetizer for table for two.
Ingredients
Instructions
- In a large bowl, combine lemon juice, mayonnaise, sour cream, salt and 1/2 teaspoon pepper.
- Add shrimp, tomato, celery, scallions and 1 tablespoon of dill. Mix well.
- Refrigerate for 30 minutes.
- To serve, plate 2 portions over red leaf lettuce. Garnish each with remaining dill and black pepper.
Check out some of my other creations:
I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Plated on leaves of red lettuce, with diced tomatoes, celery and fresh dill, served ICE cold, I can’t think of a prettier shrimp salad appetizer for table for two.