Shrimp and Grape Salad With Dill

Name: Shrimp and Grape Salad With Dill
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving(s)
Ingredients: 2 lbs medium shrimp, deveined and steamed; 1 cup sour cream; 1 cup mayonnaise (preferably Hellmann's); 1/2 cup fresh dill, chopped (or to taste); 2 cups green seedless grapes, washed and patted dry (get firm ones that POP in your mouth); salt & freshly ground black pepper; lettuce leaf

Submitted by Raquel Grinnell

"Absolutely the MOST requested recipe that I make! It is cool, refreshing, unusual and delicious.... all qualities that you want in a contribution for a summer potluck dinner or office party. The ladies of the Silver Palate in NYC (Sheila Lukins and Julee Rosso) are the geniuses behind this deceptively simple salad."

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Ready In:: 4hrs 15mins
Ingredients:: 7
Serves:: 6

ingredients

2 lbs medium shrimp, deveined and steamed
1 cup sour cream
1 cup mayonnaise (preferably Hellmann's)
¹⁄₂ cup fresh dill, chopped (or to taste)
2 cups green seedless grapes, washed and patted dry (get firm ones that POP in your mouth)
salt & freshly ground black pepper
lettuce leaf

directions

Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.
In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.
Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!
Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

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Reviews

This really is delicious! The flavors are wonderful!

iris5555
Wow!!! This recipe sounded good but tasted soooo much better... I made it for Christmas Day and my guests were very impressed... I used cooked shrimp (which I am sure made no difference to the taste). It was very refreshing on such a hot day...The different textures work really well together... I will make this for several dinner parties as I like receiving compliments. Thanks for the recipe.

Elkaybee

RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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