Shrimp and Grape Salad with Dill

Name: Shrimp and Grape Salad with Dill
Yield: 6 portions as a main course, 8 portions as a first course
Ingredients: 1 cup sour cream; 1 cup prepared mayonnaise, preferably Hellmann’s; 2 cups seedless green grapes, washed and patted dry; 2 cups seedless green grapes, washed and patted dry; Salt, to taste; 2 pounds medium-size raw shrimp, shelled and deveined; ½ cup chopped fresh dill, or more to taste; Freshly ground black pepper, to taste; Lettuce leaves, for serving

Preparation info

6
portions as a main course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This light salad is a beautiful luncheon offering.

Ingredients

Salt, to taste
2 pounds medium-size raw shrimp, shelled and deveined
1 cup sour cream

Main course
Gluten-free

Method

Bring 4 quarts of salted water to a boil and drop in the shrimp. Wait 1 minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander.
Transfer the cooled shrimp to a bowl.
In a separate small bowl, whisk the sour cream and mayonnaise together well.
Pour the dressing over the shrimp and toss gently. Add the grape