Dilled Shrimp Salad with Herb-Dill Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Shrimp:
1 cup dry white wine
1 tsp. mustard seeds
1/4 tsp. red-pepper flakes
2 bay leaves
1 lemon, sliced
1 1/2 lbs. large shrimp, peeled and deveined.
Herb-Dill Dressing:
3 tbsp. extra-virgin olive oil
3 tbsp. red wine vinegar
2 tbsp. water
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh dill
1 tsp. finely chopped garlic
1 tsp. Dijon mustard
1/2 medium onion, sliced
1 large head romaine lettuce
4 ripe tomatoes, cut into wedges
6 fresh mushrooms, sliced
Fresh dill sprigs (optional)
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Directions: |
Directions:To make shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan. Add water to fill the pan 2/3 full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have tuned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves.
To make the Herb-Dill dressing: In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well chilled.
Serve the shrimp mixture on romaine lettuce leaves and surround with tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
Serves 4 |
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Notes: |
Personal
Notes: From the South Beach Diet Cookbook
Per serving: 382 calories, 38 g. protein, 16 g. carbohydrates, 14 g. fat, 2 g. saturated fats, 310 mg. sodium, 260 mg. cholesterol, 4 g. fiber.
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