Shrimp salad with fresh dill

4 servings

Ingredients

Quantity Ingredient
1 pounds Small shrimp *
*cooked, shelled, deveined
½ cup Finely diced celery
½ cup Cucumber, finely diced (peeled, seeded)
¼ cup Freshly snipped dill or
1 teaspoon Dill weed
2 tablespoons Minced shallots or yellow onion
½ cup Mayonnaise
2 tablespoons Sour cream
2 tablespoons Lemon juice
1 tablespoon Dijon mustard
1 tablespoon Anchovy paste
⅛ teaspoon Freshly ground black pepper
Salt to taste

Directions

PLACE THE SHRIMP, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes.

Makes 4 to 6 servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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