Wednesday, June 16, 2010

Shrimp Salad with Herb-Dill Dressing

After a week of eating fish and chicken, finally I found a shrimp recipe adapted from South Beach Diet. I made a twist about this recipe, instead of using dry white wine, I just used lime juice. For red-pepper flakes, I used paprika and omitted the mustard seed. Since there's no fresh dill for the dressing, dried dill was fine. Luckily, the shrimp I bought was already peeled and deveined. This is good specially for summer!

For the shrimp:
500g small shrimp, peeled and  deveined
1 teaspoon mustard seeds (dijon mustard)
1/4 teaspoon red-pepper flakes (dash of paprika)
1 bay leaf
1 lime juice

In a pan, combine the lime, bay leaves, dijon mustard, and paprika. Add 1/2 cup water, bring to a boil. Add shrimp, and cook until the shrimp turned cook. Drain and cool. Discard the bay leaf.

For Herb-Dill Dressing:
2 tablespoon extra-vrigin olive oil
2 tablespoon lime juice
1 tablespoon water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill (1 teaspoon dried dill)
1 clove garlic, minced
1 teaspoon dijon mustard
1/4 medium onion, chopped

In a screw-top jar, mix the olive oil, lime juice, water, basil, dill, garlic, mustard, and onion. Shake well.
Shrimp Salad with Herb-Dill Dressing

Place the shrimp in a bowl, add the dressing and toss well. Cover, refrigerate until well-chilled.
Serve the shrimp mixture on chopped romaine lettuce leaves and surround with tomato. Garnish with dill sprigs (optional).

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Jane said...

Your salad looks delicious! Thanks for adding it to my Linky!

LV said...

How I wish I could have lunch with you. That salad looks so good and one of my favorites. So pleased you dropped for a visit.

Angie's Recipes said...

A truly appetizing and delicious shrimp salad!

☺lani☺ said...

Thanks for the comments!

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