Shrimp in a creamy sauce with dill on a lettuce wedge

Votes: 4

How to cook - Shrimp in a creamy dill sauce on a lettuce wedge

Time: 35 min.
Complexity: easily
Servings: 4

Firm, slightly crunchy shrimp in a delicate, creamy sauce flavored with dill lie atop a large piece of juicy iceberg lettuce. This appetizer is very simple to prepare, yet looks original and impressive. The salad is light, refreshing, and bursting with flavors, from the complex creaminess of the mayonnaise, sour cream, and Greek yogurt to subtle tart and sweet notes. To ensure the sauce flows smoothly into the edible "bowl," separate the inner layers from each piece of iceberg lettuce. This summer salad is best served chilled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g large shrimp, peeled and deveined
1 1/4 cups chopped fresh dill, plus extra for serving
3 cloves of garlic (2 crushed, 1 grated)
1 cup mayonnaise
0.5 cup sour cream
0.5 cups Greek yogurt from whole milk
1 cup seedless cucumber, diced (unpeeled)
3/4 cup chopped red onion
Grated zest of 1 lemon
2 teaspoons of sugar
1 head iceberg lettuce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, iceberg lettuce, cucumbers, yogurt, sour cream, dill

Cooking the dish according to the recipe:

Prepare the shrimp.

Fill a large bowl with water and add plenty of ice. Fill a large saucepan halfway with water. Add 1/4 cup dill, 2 crushed garlic cloves, a generous pinch of salt, and a few grinds of black pepper. Bring to a boil, then reduce heat to medium-low and simmer until fragrant, about 5 minutes. Add the shrimp; remove from heat and let stand, stirring occasionally, until the shrimp are pink and opaque, 2-3 minutes. Drain and transfer the shrimp to an ice bath to cool completely.
In a large bowl, combine the remaining 1 cup dill, 1 grated garlic clove, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste and season with salt and pepper.

Remove the shrimp from the ice bath, pat dry with paper towels, and chop coarsely. Toss with the sauce.
Cut the iceberg lettuce into 4 wedges. Tear off the first few leaves from the center of each piece to create a "bowl" in each piece; divide among plates. Fill the iceberg lettuce bowls with the shrimp salad, allowing it to drip down the sides of the lettuce. Sprinkle with finely chopped dill. Serve the salad chilled or at room temperature.

Categories:

recipe / Summer dishes / Main courses / Vegetables and mushrooms / Fish and seafood / Appetizers / Fish appetizers / Sunny Anderson