Shrimp salad with lemon, dill and white wine
Enjoy a refreshing shrimp salad infused with zesty lemon, fresh dill, and a splash of white wine. Perfectly seasoned with mustard, black pepper, and a creamy mayo dressing, this delightful dish features tender shrimps, crisp celery, and crunchy onions. Easy to prepare, it's a delicious choice for any occasion!
- 10 Jun 2024
- Cook time 10 min
- Prep time 20 min
- 12 Servings
- 11 Ingredients
Shrimp salad with lemon, dill, and white wine is a refreshing and elegant dish, perfect for a light lunch or a sophisticated appetizer. This recipe combines the succulent flavors of shrimp with the tanginess of lemon and the aromatic freshness of dill, complemented by a rich white wine dressing. It's a delightful blend that offers both simplicity and gourmet-quality taste.
Ingredients:
Instructions:
- Fill a large pot with 20 cups of water.
- Add 3 tablespoons of salt.
- Cut the lemon in half and squeeze the juice into the pot; then add the lemon halves as well.
- Bring the water to a boil over high heat.
- Add the 5 shrimps to the pot and cook until they turn pink and opaque, about 3-4 minutes.
- Using a slotted spoon, transfer the shrimp to a bowl of ice water to stop the cooking process.
- Once cooled, peel and devein the shrimp, then chop them into bite-sized pieces. Set aside.
- In a large mixing bowl, combine 2 cups of mayonnaise salad dressing, 1 teaspoon of mustard, and 1 fluid ounce of white wine.
- Sprinkle in 1 teaspoon of black pepper and mix well.
- Finely chop 6 tablespoons of fresh dill and add it to the bowl with the salad dressing.
- Add 1 cup of finely chopped onion and 6 finely chopped celery stalks.
- Gently fold in the chopped shrimp until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Once chilled, give the salad a good stir. Taste and adjust seasoning if needed.
- Serve the shrimp salad on a bed of fresh greens, in a sandwich, or with crackers.
Tips:
- Use fresh shrimp for the best flavor. If using frozen, make sure they are fully thawed and drained.
- Blanch the shrimp by briefly boiling them and then plunging them into ice water to stop the cooking process. This keeps them tender and juicy.
- Finely chop the onions and celery to ensure an even distribution of flavors and a pleasant texture in the salad.
- Refrigerate the shrimp salad for at least an hour before serving to allow the flavors to meld together.
- Garnish with extra dill and a lemon wedge for a visually appealing presentation.
Shrimp salad with lemon, dill, and white wine is a delightful recipe that brings together fresh, aromatic, and tangy flavors in a creamy, luxurious dressing. With these simple tips and a bit of preparation, you can create a dish that's sure to impress. Whether served as a light meal or a sophisticated appetizer, this shrimp salad is bound to be a hit at any occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 2.13g | 1% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 0.89g | 2% |
| Sugar 2.72g | 3% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.43g | 5% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 14ug | 2% |
| Choline 16mg | 3% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.31mg | 2% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 6mg | 7% |
| Vitamin E 1.10mg | 7% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.24mg | 2% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 45mg | 4% |
| Potassium, K 120mg | 4% |
| Selenium, Se 4.77ug | 9% |
| Sodium, Na 2110mg | 140% |
| Zinc, Zn 0.21mg | 2% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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