Dilled Shrimp and Rice Salad

Dilled Shrimp and Rice Salad Recipe - Flavorful American Classic

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Dilled Shrimp and Rice Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of tangy lime juice, fresh dill, and succulent shrimp makes this salad a crowd-pleaser.

History

This recipe is a modern twist on traditional shrimp salad recipes. The addition of dill and lime juice gives the dish a bright and zesty flavor that is sure to impress your guests.

Ingredients

3 tbsp fresh lemon or lime juice
2 tbsp olive oil
2 tbsp chopped fresh dill
0.5 garlic clove, minced
0.25 tsp salt
0.13 tsp ground red pepper
1.5 lb (680 g) medium-size raw shrimp, cooked, peeled, deveined, and cut in half lengthwise
3 cups cooked rice, cooled
lettuce leaves for garnish
hard-cooked eggs, cut into wedges for garnish
fresh dill for garnish

How to prepare

In a small bowl, combine lemon juice, oil, dill, garlic, salt, and pepper.
Pour the mixture over the shrimp.
Cover and refrigerate for 2 to 3 hours.
Combine the shrimp mixture with rice.
Serve on lettuce leaves and garnish with egg wedges and dill.

Variations

Add some diced avocado or cucumber for extra freshness.
Substitute the shrimp with cooked chicken or tofu for a different twist.
Use quinoa or couscous instead of rice for a different texture.

Cooking Tips & Tricks

Be sure to cook the shrimp just until they are pink and opaque. Overcooking can make them tough and rubbery.

- For extra flavor, you can add some chopped red onion or bell pepper to the salad.

- Make sure to let the salad chill in the refrigerator for a few hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve Dilled Shrimp and Rice Salad on a bed of mixed greens for a light and refreshing meal. You can also serve it with some crusty bread or crackers on the side.

Cooking Techniques

The key to making this dish is to cook the shrimp just until they are pink and opaque. Be sure to let the salad chill in the refrigerator for a few hours before serving to allow the flavors to meld together.

Ingredient Substitutions

If you don't have fresh dill, you can use dried dill instead. You can also substitute the lime juice with lemon juice for a slightly different flavor.

Make Ahead Tips

You can prepare the shrimp mixture and rice ahead of time and store them in the refrigerator until you are ready to assemble the salad. This dish is best served chilled, so making it ahead of time is a great time-saving option.

Presentation Ideas

Serve Dilled Shrimp and Rice Salad on a large platter garnished with fresh dill and hard-cooked egg wedges for a beautiful presentation. You can also serve it in individual bowls for a more elegant touch.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. You can also serve it with a light and refreshing beer, such as a pilsner or wheat beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes until warmed through.

Nutrition Information

Calories per serving

This recipe contains approximately 300 calories per serving.

Carbohydrates

This recipe contains approximately 35 grams of carbohydrates per serving.

Fats

This recipe contains approximately 10 grams of fat per serving.

Proteins

This recipe contains approximately 25 grams of protein per serving.

Vitamins and minerals

Dilled Shrimp and Rice Salad is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp) and eggs.

Summary

Dilled Shrimp and Rice Salad is a nutritious and delicious dish that is high in protein and low in calories. It is a great option for a light and healthy meal.

Summary

Dilled Shrimp and Rice Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its tangy lime juice, fresh dill, and succulent shrimp, this salad is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my friend Margaret for a leisurely lunch. As soon as she brought out the platter of Dilled Shrimp and Rice Salad, I knew I had to learn how to make it.

Margaret had a way of preparing food that was both simple and elegant. Her kitchen was always filled with the aromas of fresh herbs and spices, and her dishes were as beautiful to look at as they were delicious to eat. I asked her where she had learned to make the shrimp and rice salad, and she smiled and said it was a recipe she had picked up during her travels in Europe.

She handed me a copy of the recipe, written in elegant script on a yellowed piece of paper. As I read through the ingredients and instructions, I knew that I had found a new favorite dish. The combination of plump, juicy shrimp, fragrant dill, and fluffy rice was irresistible. I made a mental note to add it to my repertoire of recipes to try at home.

When I got back to my own kitchen, I set to work on recreating Margaret's Dilled Shrimp and Rice Salad. I gathered all the ingredients I would need - shrimp, rice, dill, lemon, and a few other key ingredients - and got to work. As I cooked, the familiar scents of the dish wafted through the air, transporting me back to Margaret's kitchen.

The shrimp turned a vibrant pink as they cooked, and the dill added a fresh, herbal note to the dish. I mixed everything together with the rice, and the salad took on a beautiful, light green hue. I took a taste, and my taste buds exploded with the flavors of the dish - tangy lemon, savory shrimp, and the bright, grassy taste of the dill.

I knew that I had succeeded in recreating Margaret's recipe to perfection. I made a mental note to thank her the next time I saw her, for introducing me to such a delicious dish. From that day on, Dilled Shrimp and Rice Salad became a regular fixture on my dinner table, and I never tired of its delectable flavors.

Over the years, I began to experiment with the recipe, adding my own twists and variations to make it my own. Sometimes I would add a splash of white wine to the shrimp as they cooked, or toss in a handful of cherry tomatoes for a burst of sweetness. Other times, I would swap out the dill for fresh parsley or basil, for a slightly different flavor profile.

No matter how many times I made it or how many variations I tried, Dilled Shrimp and Rice Salad remained a beloved favorite in my household. It was a dish that never failed to impress guests, and I loved the way it brought a little taste of Margaret's kitchen into my own home.

As I grew older, I began to pass the recipe on to my own grandchildren, eager to share the joy of cooking with them. I taught them how to prepare the shrimp, how to cook the rice just right, and how to combine all the ingredients to create a dish that was as beautiful as it was delicious.

I always made sure to tell them the story of how I learned to make Dilled Shrimp and Rice Salad from my dear friend Margaret, and how it had become a treasured recipe in our family. I hoped that they would carry on the tradition, passing the recipe down to future generations and sharing the love and joy of cooking with those they cared about.

And so, as I sit here now, reflecting on the many years I have spent in the kitchen, I am grateful for the simple pleasure of preparing a dish like Dilled Shrimp and Rice Salad. It is a recipe that has brought me so much joy and connection to the people I love, and I will always cherish the memories of learning to make it from Margaret, my dear friend and mentor in the kitchen.