Cold Shrimp in Creamy Dill Sauce with Capers

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!

Cold Shrimp with Creamy Dill Sauce & Capers
Easy Summer Recipes
This recipe is so quick and easy
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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?

ALANNA’s TIPS I buy frozen shrimp from the fish department at the grocery store. If they're small, by the time they get home, they're already nearly thawed. If not, I leave them in the bag and finish thawing in a bowl of cold water, it takes just a minute or two. Buttermilk has become a ‘secret diet ingredient’ for summer salads. It thins the mayonnaise so it goes further but it also removes that heavy mayonnaise taste and texture.

RECIPE for
COLD SHRIMP in CREAMY DILL SAUCE with CAPERS

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4
  • 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!

NUTRITION ESTIMATE (How many calories in Cold Shrimp in Creamy Dill Sauce with Capers? How many Weight Watchers points in Cold Shrimp in Cream Dill Sauce with Capers?) Per Serving: 134 Calories; 3g Tot Fat; 1g Sat Fat; 223mg Cholesterol; 423mg Sodium; 2g Carb; 0g Fiber; 1g Sugar; 24g Protein; Weight Watchers 3 points
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite summer recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Follow Kitchen Parade on Facebook!

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~ more cold suppers ~

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I’d like that on salmon — not smoked — rather than shrimp. Here [Chesapeake Bay] the spice for blue crabs and shrimp is the same, Old Bay, which stings the lips.

But the buttermilk is a good idea. I make a cucumber dill soup with buttermilk and plain yogurt. Our buttermilk [private label] is low fat now, not fat-free.

Enjoy reading these, even if I’ll never make ‘em. I think of your neighbors who rescued me reading your food columns religiously.
 
I made a double batch of the dressing last week and used to with a pound-and-a-half of shrimp. The shrimp salad was great and I had about a half-cup of dressing left-over.

A couple of days later, I brushed a couple of salmon filets with olive oil, grilled them and served them topped with the remainin Creamy Dill Sauce with Capers. It was outstanding.
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna