Shrimp Salad With Fresh Dill

Recipe Ingredients

1 lb	454g / 16oz	Small shrimp *
		*cooked - shelled, deveined
1/2 cup	55g / 1.9oz	Finely diced celery
1/2 cup	73g / 2.6oz	Cucumber - finely diced
		Seeded)
1/4 cup	59ml	Freshly snipped dill or
1 teaspoon	5ml	Dill weed
2 tablespoons	30ml	Minced shallots - or yellow onion
1/2 cup	118ml	Mayonnaise
2 tablespoons	30ml	Sour cream
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Anchovy paste
1/8 teaspoon	0.6ml	Freshly ground black pepper
		Salt to taste

Recipe Instructions

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

Source:
Pete Laughlin, Woodward, OK

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