CLASSIC SWEDISH SHRIMP SALAD
A simple and creamy classic Swedish shrimp salad. This mouth-watering recipe, known as Skagen in Sweden, is great for lunch, dinner or as a tasty appetizer.
Provided by For Fisk Sake
Categories Appetizer Main Course
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the mayonnaise and crème fraîche. Add in the fresh dill, onion, lemon juice, salt and pepper. Stir until well combined.
- Add in the de-shelled and cooked shrimp. Mix well to ensure all the shrimp are coated with sauce.
- Serve and Enjoy!
CREAMY SHRIMP AND DILL SALAD
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 15
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.
SWEDISH SHRIMP SALAD WITH DILL
This recipe is for Swedish dill-covered mini shrimp, perfect on open-faced sandwiches, on top of deviled or boiled eggs, or just by itself.
Provided by BuckshotFulcrum
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
- Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 5.5 g, Cholesterol 245.5 mg, Fat 21.3 g, Fiber 1.4 g, Protein 25.6 g, SaturatedFat 7.6 g, Sodium 502.6 mg, Sugar 0.2 g
DILL AND SHRIMP SALAD
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
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 DILL TOAST (TOAST SKAGEN)
This elegant shrimp salad on buttery toast is a Swedish classic, perfect for springtime entertaining or a light lunch. Aquavit chef Emma Bengtsson uses tiny pre-cooked shrimp from Sweden (available at IKEA or online): their delicate briny flavor is important to the dish, and an ingredient worth seeking out.
Provided by Emma Bengtsson
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Shrimp: In a bowl, add shrimp, mayonnaise, juice from half a lemon, and salt to taste. Pull the dill fronds from the stems and roughly chop to get 2 tablespoons, loosely packed (reserve the rest for garnish). Add to the shrimp mixture and stir to combine. Set aside.
- Toast: Slice the bread into ¾-inch slices. Heat a large skillet over medium heat and add 1 tablespoon butter. When melted, add enough bread slices to fill the pan (about 3). Reduce heat to low and cook 30 seconds. Divide and spread 1 tablespoon butter evenly over the top sides; then flip and cook bread another 30 seconds, adding more butter to the pan as needed. When toast is golden on both sides, transfer to several layers of paper towels to cool, 30 seconds. Cut crust off of toast and slice each piece horizontally into 2 triangles.
- Assembly: Place toast on a platter. Arrange a lettuce leaf on top of each triangle, making sure the leaf is about the same size as the toast, then add the shrimp. From reserved lemon half, cut three thin slices (wheels), and cut each wheel in half. Make a cut in the middle up to the peel, then twist and place over the shrimp. Garnish with small dill sprigs before serving.
SHRIMP AND GRAPE SALAD WITH DILL
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
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
SHRIMP SALAD WITH DILL AND CORNICHONS
For a more substantial meal, the salad can be served on pumpernickel bread or toasted French bread as an open-face sandwich and topped with slices of hard-boiled egg. Garnish with lemon wedges and dill sprigs. From Bon Appetit 2006.
Provided by Julie Bs Hive
Categories Scandinavian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, chopped dill, Dijon mustard, and lemon juice in medium bowl. Add shrimp, cucumber, and cornichons and toss to coat. Season generously with salt and pepper.
- Nestle 2 lettuce leaves on each of 4 plates. Mound shrimp salad in leaves, dividing equally, and serve.
Nutrition Facts : Calories 209.7, Fat 8.7, SaturatedFat 1.4, Cholesterol 177.9, Sodium 507.6, Carbohydrate 8.3, Fiber 0.8, Sugar 2.3, Protein 24.1
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