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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
1/2 lb sugar-snap peas or substitute either 2 cups sliced celery or 2 cups peeled and sliced cucumbers
1 red bell pepper, cored, seeded and julienned
3 green onions, trimmed and thinly sliced
3 carrots, peeled and julienned
2 tbsp chopped fresh dill
2 tbsp peeled, julienned fresh ginger
1 bunch watercress, washed, drained and stems removed
Lemon-dill Vinaigrette (recipe follows)
1 pound fresh, cooked Pacific shrimp
Salt and freshly ground black pepper (to taste)
FOR SERVING:
sliced or quartered local tomatoes or a bed of fresh, baby greens
In a large salad bowl, combine the sugar-snap peas, bell peppers, green onions, carrots, fresh dill, fresh ginger, watercress and 1 cup of the vinaigrette. Toss well. Add the shrimp and toss again, then season with salt and pepper, to taste. May refrigerate until ready to serve.
Serve on top of sliced or quartered local tomatoes or on a bed of fresh, baby greens.
Lemon-Dill Vinaigrette
(Makes about 1 1/2 cups vinaigrette)
Whisk together:
1/4 cup red or white wine vinegar
grated zest and juice of 2 lemons
2 tbsp peeled and grated fresh ginger
2 tbsp chopped fresh dill
scant 1/2 tsp salt
about 1/4 tsp freshly ground black pepper
Slowly whisk in:
1/2 cup canola or safflower oil
1/4 cup olive oil
Add additional salt and freshly ground black pepper, to taste.
Serves 4
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SHRIMP SALAD WITH LEMON-DILL VINAIGRETTE
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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
1/2 lb sugar-snap peas or substitute either 2 cups sliced celery or 2 cups peeled and sliced cucumbers
1 red bell pepper, cored, seeded and julienned
3 green onions, trimmed and thinly sliced
3 carrots, peeled and julienned
2 tbsp chopped fresh dill
2 tbsp peeled, julienned fresh ginger
1 bunch watercress, washed, drained and stems removed
Lemon-dill Vinaigrette (recipe follows)
1 pound fresh, cooked Pacific shrimp
Salt and freshly ground black pepper (to taste)
FOR SERVING:
sliced or quartered local tomatoes or a bed of fresh, baby greens
In a large salad bowl, combine the sugar-snap peas, bell peppers, green onions, carrots, fresh dill, fresh ginger, watercress and 1 cup of the vinaigrette. Toss well. Add the shrimp and toss again, then season with salt and pepper, to taste. May refrigerate until ready to serve.
Serve on top of sliced or quartered local tomatoes or on a bed of fresh, baby greens.
Lemon-Dill Vinaigrette
(Makes about 1 1/2 cups vinaigrette)
Whisk together:
1/4 cup red or white wine vinegar
grated zest and juice of 2 lemons
2 tbsp peeled and grated fresh ginger
2 tbsp chopped fresh dill
scant 1/2 tsp salt
about 1/4 tsp freshly ground black pepper
Slowly whisk in:
1/2 cup canola or safflower oil
1/4 cup olive oil
Add additional salt and freshly ground black pepper, to taste.
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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