DILLED SHRIMP AND EGG SALAD WRAPS
Adding shrimp and fresh dill weed make egg salad special; tucking it into a tortilla makes it awesome!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix all ingredients except tortillas and lettuce in medium bowl.
- Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
- Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.
Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 285 mg, Fiber 2 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg
CREAMY SHRIMP AND DILL SALAD
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
- To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
- Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.
DILLED SHRIMP AND EGG SALAD
A nice light lunch or brunch recipe. Feel free to use fresh cooked shrimp and to substitute a different mustard if you wish.
Provided by Daily Inspiration S
Categories Other Salads
Time 25m
Number Of Ingredients 10
Steps:
- 1. Mix mayo, dill, mustard, salt and pepper together in a large bowl.
- 2. Gently fold in eggs, celery, onions and shrimp.
- 3. Cover and refrigerate 1-2 hours or until chilled. Spoon onto lettuce leaves.
DILL AND SHRIMP SALAD
This creamy shrimp salad with dill is great served inside fresh pita bread.
Provided by Joey
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 5.4 g, Cholesterol 342.4 mg, Fat 23.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 3.8 g, Sodium 547.7 mg, Sugar 0.7 g
EGG SALAD WITH DILL
Husbands and picky eaters will love this recipe. Fresh herbs are added to eggs with a touch of cream cheese and Grey Poupon® to give this egg salad a taste you'll love.
Provided by Sharon Thompson
Categories Salad Egg Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cut hard-boiled eggs in half, removing egg yolks from egg whites.
- Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
- Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 2 g, Cholesterol 329.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 5.3 g, Sodium 495.5 mg, Sugar 1 g
DILLED SHRIMP SALAD
Serve this Dill Shrimp Salad recipe on top of Boston lettuce leaves and a lemon wedge. Dill Shrimp Salad is a Healthy Living recipe everyone will enjoy.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in medium bowl.
- Add shrimp, cucumbers and onions; mix lightly.
- Serve on lettuce leaves with lemon wedges.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 240 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
SHRIMP EGG SALAD
"My family loves this change-of-pace sandwich filling," says field editor Ruth Ann Stelfox of Raymond, Alberta. "It has a tasty blend of ingredients."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.
Nutrition Facts :
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
SHRIMP AND DEVILED-EGG SALAD ROLLS
Steps:
- Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.
- Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.
- Meanwhile, peel and chop the shrimp and put them in a large bowl. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes. Drain on paper towels.
- When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute.
- Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)
- To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each. Garnish with the bacon and scallions.
DILLED SHRIMP AND GRAPE SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- In small bowl, whisk together dressing ingredients until smooth.
- Place lettuce in bowl, and drizzle or toss with dressing.
- Then sprinkle with toasted almonds.
SHRIMPLY DELICIOUS SHRIMP SALAD
Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.
Provided by NIKIJO
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.
Nutrition Facts : Calories 312 calories, Carbohydrate 4.1 g, Cholesterol 228.7 mg, Fat 24.5 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 2 g
DILLED EGG SALAD
My favorite egg salad. Lovely served on hot buttered toast with lettuce leaves, or as an appie on wheat crackers. Prep time does not include chill time. From "The Green House" fine herbs grower in Encinitas, CA.
Provided by BecR2400
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend first four ingredients together. Mix in diced hard boiled eggs.
- Refrigerate for several hours to allow the flavors to blend.
- Serve on hot buttered toast with butter lettuce, or as a spread on wheat crackers.
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