Cold Shrimp Salad With Capers And Dill Food

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SHRIMP SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly 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.

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

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 CAPER SALAD



Shrimp and Caper Salad image

Wonderful salad for an afternoon luncheon. Great if made the night before. I serve croissants with the salad. I have had many requests by guests for the recipe. They LOVED it!!! Serve on crisp salad greens and garnish with tomato wedges, hard cooked egg wedges and parsley.

Provided by Lorraine Friberg

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

2 pounds frozen cooked shrimp without tails, peeled and deveined
¾ cup chopped green onions
1 ½ cups chopped celery
3 tablespoons drained capers
1 cup black olives, sliced
½ cup oil and vinegar salad dressing
¾ cup mayonnaise
1 tablespoon celery seed
1 dash lemon juice

Steps:

  • In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 6.9 g, Cholesterol 180.4 mg, Fat 23.2 g, Fiber 1.3 g, Protein 24 g, SaturatedFat 3.4 g, Sodium 690.1 mg, Sugar 2.4 g

SHRIMP PASTA SALAD WITH CUCUMBER AND DILL



Shrimp Pasta Salad with Cucumber and Dill image

Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 9

Coarse salt and ground pepper
3/4 pound large shell pasta
1 pound large peeled and deveined shrimp, tails on (if desired)
1 English cucumber, halved lengthwise and thinly sliced
1/2 cup roughly chopped dill
2 tablespoons light mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
  • Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
  • Add dressing to pasta mixture, and toss to combine.

Nutrition Facts : Calories 541 g, Fat 13 g, Fiber 3 g, Protein 36 g

COLD SHRIMP SALAD WITH CAPERS AND DILL



Cold Shrimp Salad With Capers and Dill image

If you can only have one shrimp salad recipe, this could be it. ;) I love the herby mayonnaise with capers and jalapenos! It makes a terrific dressing for the shrimp. Adapted from Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson. (Cook time does not include time to cool the shrimp.)

Provided by rickoholic83

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
40 large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 medium red onion, very thinly sliced
2 teaspoons kosher salt
1/2 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons fresh dill, minced
2 tablespoons capers, drained
2/3 cup fresh parsley, finely chopped
1 jalapeno pepper, seeded and minced

Steps:

  • Heat oil in a large, heavy skillet over high heat.
  • Add shrimp and saute until done.
  • Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
  • Cool and refrigerate at least 1 hour.
  • Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
  • Whisk mayonnaise and remaining ingredients in a large bowl.
  • Add shrimp and onion; mix to coat shrimp with dressing.

CHILLED SHRIMP, CAPER, AND ORZO SALAD WITH SWEET CORN AND CHERRY TOMATOES



Chilled Shrimp, Caper, and Orzo Salad with Sweet Corn and Cherry Tomatoes image

Provided by Cat Cora

Categories     main-dish

Time 35m

Number Of Ingredients 18

2 tablespoons medium shrimp, peeled, deveined, and tails cut off
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1 cup orzo, cooked
30 cherry tomatoes, halved
2 scallions, white and tender green parts, finely chopped
1 cup finely chopped red onion
2 tablespoons capers, drained
1 celery stalk, finely chopped
1/2 cup fresh sweet corn
2 teaspoons finely chopped fresh oregano
3 tablespoons extra virgin olive oil
1/2 teaspoons Kosher salt
Freshly ground black pepper to taste
1 tablespoons fresh lemon juice
1 tablespoons red wine vinegar
2 teaspoons finely chopped fresh Italian (flat-leaf parsley)

Steps:

  • Bring a large saucepan 3/4 full of salted water to a boil over high heat.
  • Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
  • Meanwhile, in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes along with orzo.
  • In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.
  • To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.

SHRIMP SALAD



Shrimp Salad image

A simple and fantastic recipe for Shrimp Salad. Sure to become a favorite in your home as it is in ours! A great fit for low carb and keto diets!

Provided by Marissa Stevens

Categories     Salad

Time 20m

Number Of Ingredients 12

1 1/2 lemons (divided)
2 pounds medium shrimp (peeled and deveined)
1 tablespoon kosher salt
2/3 cup mayonnaise (or 1/3 cup mayonnaise and 1/3 cup plain yogurt or sour cream)
2 teaspoons Dijon mustard
2 teaspoons capers (coarsely chopped)
3 tablespoons minced fresh dill
1 medium shallot (minced)
1 tablespoon fresh lemon juice (from about 1/2 lemon)
freshly ground black pepper (to taste)
3 ribs celery (diced small)
butter lettuce leaves (optional)

Steps:

  • Cut one lemon into wedges. (Reserve remaining half lemon for dressing.)
  • Prepare ice bath for shrimp.
  • Bring 2 quarts water, lemon wedges and kosher salt to boil in a large pot over medium-high heat. Stir in shrimp and cover; remove from heat and let stand until just cooked through, about 3 minutes. Transfer with slotted spoon to ice bath.
  • When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and add to large salad bowl.
  • To a separate bowl add mayonnaise, Dijon mustard, capers, dill, and shallot. Squeeze remaining lemon half over (about 1 tablespoon of fresh juice). Whisk until well combined. Season to taste with pepper.
  • Add celery to shrimp in salad bowl. Spoon mayonnaise mixture over and gently toss to coat evenly.
  • If desired, line 6 individual serving bowls or salad plates with butter lettuce leaves.
  • Divide shrimp salad among 6 bowls or plates and serve.

Nutrition Facts : Calories 314 kcal, Carbohydrate 4 g, Protein 31 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 254 mg, Sodium 1555 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 15 g, ServingSize 1 serving

CREAMY LEMON DILL SHRIMP



Creamy Lemon Dill Shrimp image

There is nothing ordinary about this Creamy Lemon Dill Shrimp. Fabulous and full of flavor, this shrimp is ah-mazing on its own or over your favorite rice or pasta. Switch up your same old, same old shrimp recipe for this one today!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 8

1 ½-2 pounds large shrimp (peeled and de-veined, tails removed if desired)
3 tablespoons butter (divided)
3 teaspoons minced garlic
⅓ cup chicken broth
½ cup heavy cream (OR half and half mixed with 1 tablespoon corn starch)
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped dill
cracked black pepper to taste

Steps:

  • Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
  • Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
  • Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
  • Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
  • Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.

Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Protein 36 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 441 mg, Sodium 1418 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP SALAD WITH DILL RECIPE



Shrimp Salad With Dill Recipe image

This is a delicious shrimp salad for summertime weather, with fresh chopped dill, diced cucumber, and a little sour cream along with the mayonnaise.

Provided by Diana Rattray

Categories     Lunch     Dinner     Salad

Time 15m

Yield 6

Number Of Ingredients 9

2 pounds small-to-medium (51/60 count) shrimp boiled, drained, cooled
2 ribs celery, diced
1 small cucumber, seeded, diced
2 tablespoons chopped fresh dill weed
1 tablespoon lemon juice
4 tablespoons mayonnaise
2 tablespoons sour cream, or to taste
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • In a bowl, combine the cooked shrimp, diced celery, diced cucumber, dill weed, lemon juice, mayonnaise, and sour cream, to taste.
  • Add salt and pepper, to taste.
  • Stir gently to combine thoroughly. Chill until serving time.
  • This shrimp salad is great served as is on lettuce or serve it as a sandwich filling in soft rolls or buns.

Nutrition Facts : Calories 258 kcal, Carbohydrate 4 g, Cholesterol 325 mg, Fiber 0 g, Protein 35 g, SaturatedFat 2 g, Sodium 1600 mg, Sugar 1 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

THE BEST COLD SHRIMP SALAD



The Best Cold Shrimp Salad image

EatSimpleFood.com This healthy cold shrimp salad with chives, red onions, celery, a wee bit of mayonnaise, and horseradish is one of my favorite light and crunchy recipes.

Provided by beckie

Categories     Main Dish

Time 40m

Yield 4

Number Of Ingredients 11

1 lb shrimp, peeled & deveined
1/2 cup (2 stalks) celery, finely diced
2 Tbsp chives, finely sliced
3 Tbsp red onions, finely diced
1/2 cup mayonnaise
zest from one lemon
1 Tbsp lemon juice
1 Tbsp prepared minced horseradish
2 Tbsp parsley, finely chopped
salt
black pepper

Steps:

  • Bring a large pot of water to a boil and add 1/2 tsp salt. Add shrimp and cook ~ 3-5 minutes or until done.
  • Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
  • Drain water and chop shrimp.
  • Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
  • Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
  • Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich. Happy Eating! Beckie

Nutrition Facts : Calories 313 calories, Sugar 1.2 g, Sodium 645 mg, Fat 23.4 g, SaturatedFat 3.7 g, TransFat 0.1 g, Carbohydrate 2.4 g, Fiber 0.7 g, Protein 23.6 g, Cholesterol 196.1 mg

PICKLED SHRIMP RECIPE



Pickled Shrimp Recipe image

Pickled shrimp is an easy and delicious party appetizer or as an addition to tossed salad. Just be sure to plan ahead as it takes time to marinate.

Provided by Diana Rattray

Categories     Appetizer     Salad

Time 6h18m

Number Of Ingredients 15

3 lemons, divided use
1 cup apple cider vinegar
2/3 cup olive oil
1/2 teaspoon coarsely ground black pepper
2 teaspoons Creole seasoning
1/2 teaspoon dry mustard
1/2 teaspoon crushed mustard seeds
1 Fresno or jalapeno pepper, thinly sliced (or a dash of crushed red pepper flakes)
4 cloves garlic, pressed or minced (about 2 teaspoons)
2 bay leaves
1 small red onion, halved lengthwise and thinly sliced
2 pounds large or extra-large shrimp, peeled and deveined
1 teaspoon kosher salt, plus more to taste
3 tablespoons fresh chopped dill
2 tablespoon fresh chopped parsley

Steps:

  • Gather the ingredients.
  • Zest and juice 1 of the lemons. Slice the second lemon thinly and set it aside.
  • In a bowl, combine zest and juice of the lemon with the vinegar, oil, 1 teaspoon of the kosher salt, pepper, dry mustard, crushed mustard seeds, red pepper flakes, and garlic. Set aside.
  • Bring a saucepan of water with 1 teaspoon of kosher salt to a boil over medium-high heat. Add the shrimp to the boiling water and cook for about 1 1/2 to 2 minutes, or just until the shrimp are pink and opaque. Overcooked shrimp will be tough and rubbery, so watch closely. Drain the shrimp in a colander and run cold water over them to halt the cooking process.
  • Add the drained and cooled shrimp to the seasoned vinegar and oil mixture along with the red onion and lemon slices. Taste the brine and add salt, as needed. Refrigerate the shrimp for at least 6 hours or overnight.
  • Just before serving, stir in the dill and parsley. Arrange the shrimp on appetizer plates with a dip or spreads on the side.

Nutrition Facts : Calories 186 kcal, Carbohydrate 11 g, Cholesterol 120 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 754 mg, Sugar 4 g, Fat 10 g, UnsaturatedFat 0 g

LEMON-GARLIC MARINATED SHRIMP (ICE COLD AND REFRESHING)



Lemon-Garlic Marinated Shrimp (Ice Cold and Refreshing) image

I found this recipe on the Eating Well website amongst the diabetic friendly recipes. It's supposed to be an appetizer but I served it over a nice salad as a cool, refreshing summer dinner. We loved it. The shrimp are super simple to prepare and they tasted great hot or cold although they are meant to be served cold. Serves 12 as an appy but 6 as a main course.

Provided by Realtor by day

Categories     Summer

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

3 tablespoons minced garlic
2 tablespoons extra virgin olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/4 lbs cooked shrimp

Steps:

  • Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.

Nutrition Facts : Calories 71.7, Fat 2.8, SaturatedFat 0.5, Cholesterol 92.1, Sodium 179.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 10.1

MARINATED SHRIMP WITH CAPERS AND DILL



Marinated Shrimp with Capers and Dill image

Provided by Robert Randolph

Categories     Shellfish     Sauté     Low Carb     Shrimp     Fall     Family Reunion     Potluck     Dill     Capers     Bon Appétit     Alabama

Yield Makes 8 first-course servings

Number Of Ingredients 12

10 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
1/4 cup drained capers
2 green onions, thinly sliced
1 head butter lettuce, leaves separated
1 lemon, cut into rounds (optional)
Fresh dill sprigs (optional)

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
  • Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.

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Cook, peel and devein shrimp. ... mayonnaise, vinegar, and capers with dill and basil. Taste ... refrigerate. Better made the day before. Serves 8 to 10.
From cooks.com


MARINATED SHRIMP WITH CAPERS AND DILL - CARMEN'S KITCH
Mix in shrimp and accumulated juices, add capers and green onions. Cover and refrigerate at least 3 hours and up to 1 day to allow shrimp to marinate. Arrange butter lettuce leaves on a serving platter. Top with shrimp. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.
From carmenskitch.blogspot.com


RECIPE: LEMON-DILL SHRIMP AND AVOCADO SALAD – CLEVELAND CLINIC
Place the shrimp in a bowl and toss with 1 tablespoon of the lemon juice. In another small bowl, mix together the shallots, mayonnaise, 4 teaspoons of the lemon juice, mustard, capers and dill ...
From health.clevelandclinic.org


DILL CAPER REMOULADE RECIPES
COLD SHRIMP IN CREAMY DILL SAUCE WITH CAPERS. 2010-06-09 · 2 tablespoons fresh dill, chopped. 2 tablespoons small capers, drained. 1 pound fresh shrimp, cooked and peeled. Salad greens. Additional capers for garnish. Whisk together the sauce ingredients. Stir in the shrimp. Arrange salad greens on plates, top with the shrimp. Sprinkle with a few additional …
From tfrecipes.com


10 BEST COLD SHRIMP SALAD RECIPES - YUMMLY
The Best Cold Shrimp Salad Recipes on Yummly | Santa Fe Grilled Shrimp Salad, Simple Cold Shrimp Salad, Shrimp Salad. ... Cold Shrimp Salad With Capers and Dill Genius Kitchen. fresh parsley, garlic cloves, jalapeno pepper, kosher salt, mayonnaise and 6 more. The BEST Avocado Cold Shrimp Salad Will Cook for Smiles. bay leaf, salt, dill weed, dill weed, …
From yummly.co.uk


SHRIMP AND ASPARAGUS SALAD WITH CAPER DRESSING - SAFEWAY
Defrost shrimp under running cold water; drain and keep chilled. Step 2 Blanch asparagus in boiling water for 2 minutes, chill and set aside. Step 3 To make the caper dressing, place the capers in a bowl and lightly crush with the back of a spoon. Step 4 Add olive oil, vinegar, garlic and pepper; stir to combine. Step 5
From safeway.ca


MARINATED SHRIMP WITH CAPERS AND DILL | SHRIMP APPETIZER ...
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From pinterest.com


COLD SHRIMP SALADS RECIPES ALL YOU NEED IS FOOD
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. , In a small bowl, combine the remaining ingredients. Pour over pasta mixture …
From stevehacks.com


AN EASY RECIPE FOR THE BEST, COLD SEAFOOD PASTA SALAD WITH ...
An easy recipe for the best, cold Seafood Pasta Salad with crab and shrimp and crunchy celery in a creamy dressing! With capers, fresh dill, real lump crab meat, and shrimp cooked in a flavorful blend of salt (or Old Bay Seasoning) and fresh lemon.
From pinterest.com


COLD SHRIMP IN CREAMY DILL SAUCE WITH CAPERS
2 tablespoons fresh dill, chopped. 2 tablespoons small capers, drained. 1 pound fresh shrimp, cooked and peeled. Salad greens. Additional capers for garnish. Whisk together the sauce ingredients. Stir in the shrimp. Arrange salad greens on plates, top with the shrimp. Sprinkle with a few additional capers.
From kitchenparade.com


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