There are so many uses for this quick, easy poached shrimp salad.
You could go the Swedish route and eat it with boiled potatoes or on rye crisp bread (or thick slices of regular toast, for that matter) to make and open-faced sandwich.
Or, chop the shrimp up and use them as a filling for deviled eggs. No matter how you enjoy it, the salad is cool, refreshing and dill-icious.
- 3 pounds large shrimp, peeled and deveined
- 1/2 cup crème fraiche
- 1/2 cup chopped dill
- 1/2 cup diced red onion
- 1/2 lemon, juiced and zested
- Salt and white pepper, to taste
- Swedish rye crisp bread, to serve
- Bring a large pot of salted water to a simmer over medium-high heat.
- Add the shrimp and poach until just cooked through, about 3 to 4 minutes. Drain the shrimp in a colander and transfer to a bowl of ice water.
- When the shrimp are cool enough to handle, transfer them to a paper-towel-lined sheet tray to dry.
- In a large mixing bowl, combine the crème fraiche, dill, onion, lemon juice and zest. Add the shrimp and toss, making sure everything is evenly coated.
- Season with salt and pepper.
- Serve with the crisp bread.
Silky and sweet, the red currant pan sauce would be delicious served over pork chops or grilled poultry. Use leftover jam for anything from spreading over biscuits to creating a flavor base for barbecue sauce.
- 6 ounces egg noodles
- 1 teaspoon unsalted butter
- 1/4 cup grated red onion
- 1/4 cup whole-wheat panko breadcrumbs
- 1/4 cup 2% reduced-fat milk
- 3 tablespoons chopped fresh dill
- 1 teaspoon freshly ground black pepper, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground allspice
- 1/4 teaspoon grated whole nutmeg
- 1 pound 90% lean ground sirloin
- Cooking spray
- 4 teaspoons all-purpose flour
- 1 cup unsalted beef stock
- 2 tablespoons red currant or lingonberry jelly
- 2 tablespoons sour cream
- Cook noodles according to package directions, omitting salt and fat. Drain; toss with butter, cover, and set aside.
- Combine grated onion, panko, milk, dill, 1/2 teaspoon pepper, 1/4 teaspoon salt, allspice, and nutmeg in a large bowl; stir to moisten panko. Add beef; stir with your hands until combined. Gently form beef mixture into 20 balls (about 1 tablespoon each).
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning occasionally, or just until cooked through (thermometer inserted into center of a meatball should register 160°). Transfer meatballs to a paper towel-lined plate; leave browned bits in pan.
- Place flour in a medium bowl; gradually whisk in stock. Return pan to medium heat; add stock mixture and jelly to pan. Cook 2 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; whisk in sour cream, remaining 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt. Serve meatballs and sauce with noodles.