Shrimp Salad

16 ingredients
6 steps

Ingredients

  • 6 large hand boiled eggs
  • fresh dill
  • salt and pepper
  • 16-20 large fresh or frozen raw shrimp
  • 6 oz.-8 oz. snap peas
  • 3/4 C. frozen peas
  • 1/2 C. yogurt
  • 2 tsp. Dijon mustard
  • 1/4 C.-1/2 C. red onion, chopped
  • 4 red potatoes, quartered or
  • 1 C. ring or shell macaroni
  • 2 lemons and jest
  • lettuce leaves for garnish
  • 2 stalks celery
  • 2 tsp. white wine vinegar
  • 1 T. EVOO

Directions

  1. 1
    In 4 qt saucepan put eggs in cold water, boil water. Cover and turn off heat & let stand 5 min. Remove eggs with slotted spoon, peel and quarter. In pan squeeze lemon, add dill and bring to a boil. Reduce heat to simmer and add shrimp, cook for 3 min. Drain under cold water. Set aside.
  2. 2
    If desired, place potato in cold water to cover, add 2 tsp. salt. On high cover and reduce heat when boiling for 15 min., or cook macaroni for 10 min. until tender. Rinse in cold water.
  3. 3
    In saucepan heat water to boil. Add snap peas and frozen peas. Cook 2 min. or until tender and bright green.
  4. 4
    In a large bowl whisk yogurt, mustard, lemon juice, 1/4 tsp. salt & ground black pepper
  5. 5
    In another bowl whisk vinegar, 2 T. lemon and 1/8 tsp. salt & pepper. Toss and add shrimp and eggs.
  6. 6
    Place in bowl covered in lettuce.

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