Recipe for Baby Shrimp Salad with Dill Dressing
For a high-protein, healthful snack, try this Baby Shrimp Salad. It’s light and flavorful and will keep you satisfied and away from the temptation of sugary snack foods.
Preparation time: 6 minutes
Cook time: 7 minutes
Yield: 4 servings
3/4 cup white wine
2 bay leaves
1 fresh lemon, sliced
1 pound baby shrimp, peeled and deveined
Dill Dressing (see the following recipe)
Salt and ground black pepper to taste
In a 2- or 3-quart saucepan, combine the wine, bay leaves, and lemon slices. Add water to the pan until it’s half full. Bring to a boil over high heat.
Add the shrimp and boil 1 to 2 minutes, until the shrimp are pink.
Drain the shrimp in a strainer and cool them under cold water. Remove the bay leaves and lemon pieces.
Place the shrimp in a clean bowl and add the dressing. Salt and pepper to taste. Toss well. Refrigerate and serve chilled.
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh dill
1/2 medium onion, chopped
1 teaspoon Dijon mustard
In a medium bowl, whisk together all the ingredients. Optional: Shake vigorously in a shaker cup instead of whisking in a bowl.
Per serving: Calories 258 (From Fat 107); Fat 12g (Saturated 2g); Cholesterol 41mg; Sodium 833mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 15g.