Shrimp Salad
- Prenatal pick
- Easy recipes
This simple shrimp appetizer is made even more satisfying by the slight bitterness of the endive leaves. Dill and chives are the star herbs of Scandinavian summer cuisine.
Ingredients
- Half English cucumber (or 1 field cucumber)
- 1-1/2 tsp (7 mL) salt
- 1 lb (500 g) cooked, peeled, deveined, small shrimp
- 1 small head Boston or leaf lettuce
- 3 Belgian endives
- Dressing::
- 1/3 cup (75 mL) each chopped fresh dill and chives
- 1/4 cup (60 mL) sour cream
- 3 tbsp (45 mL) mayonnaise
- 2 tbsp (30 mL) lemon juice
- 2 tsp (10 mL) prepared horseradish
- 1 tsp (5 mL) granulated sugar
- 1/4 tsp (1 mL) each salt and pepper
Preparation
Peel, seed and dice cucumber. In bowl, mix with salt; transfer to colander and let stand for 15 minutes. Rinse under cold water; pat dry. Place in large bowl along with shrimp.
Dressing: Meanwhile, mix together dill, chives, sour cream, mayonnaise, lemon juice, horseradish, sugar, salt and pepper.
Mix cucumber and shrimp with dressing. Line serving plate with lettuce and endive leaves. Top with shrimp salad.
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