Dilled Shrimp Salad with Herb-Dill Dress
Find a Conversation
Dilled Shrimp Salad with Herb-Dill Dress
| Sun, 07-15-2007 - 9:43am |
Dilled Shrimp Salad with Herb-Dill Dressing
Serves 2
Ingredients
Shrimp
1/2 cup dry white wine
1/2 teaspoon mustard seeds
1/8 teaspoon red-pepper flakes
1 bay leaf
1/2 lemon, sliced
3/4 pound large shrimp, peeled and deveined
Herb-Dill Dressing
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1/2 teaspoon finely chopped garlic
1/2 teaspoon Dijon mustard
1/4 medium onion, sliced
1/2 large head romaine lettuce
2 ripe tomatoes, cut into wedges
3 fresh mushrooms, sliced
Fresh dill sprigs (optional)
Instructions
To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaves, 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 leaves.
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.
Nutritional Information:
382 calories
14 g total fat (2 g sat)
260 mg cholesterol
16 g carbohydrate
38 g protein
4 g fiber
310 mg sodium


