Hot weather calls for cold shrimp, here in a 'creamy' dill sauce that tastes much richer than the light mayonnaise and buttermilk sauce it really is. It takes just 10 minutes to make, so invite someone for lunch, give it a try!
My friend Kathy invited me to lunch last week. We could have gone out, sure, but catching up in her sunny kitchen was so relaxed: no parking hassle, no menu decisions, no interruptions. It made me wonder why I don’t ever say to a friend, “Come for lunch.”
‘Lunch’ that day was a light salad, just fresh shrimp on lettuce greens. On the way home, I stopped for shrimp and stirred together a batch for supper too. This is light and easy summer fare, great for a quick and relaxed supper – or a long and lazy lunch.
So Sharon and Ann and Mary and Marty and Georg and Nancy and Christine and Nancy and Chris and Cindy, and you too, Kathy. Whaddayathink, would you like to come for lunch?
COLD SHRIMP in CREAMY DILL SAUCE with CAPERS
Time to table: 10 minutes
- 2 tablespoons low-fat mayonnaise (need a mayonnaise recommendation?)
- 2 tablespoons buttermilk
- 2 teaspoons good mustard
- 2 tablespoons fresh dill, chopped
- 2 tablespoons capers
- 1 pound fresh shrimp, cooked and peeled
- Salad greens
- Additional capers for garnish
Whisk together the sauce ingredients. Stir in the shrimp. Arrange salad greens on plates, top with shrimp. Sprinkle with a few additional capers. Serve and savor!
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