Name: Creamy Shrimp Salad with Cucumber, Tomato, Dill, Pine Nuts & Feta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 1 small bunch fresh dill; 1 ½ small pkgs grape tomatoes; 355 ml heavy whipping cream; 3 lemons; ⅓ cup pine nuts; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; extra virgin olive oil; rice vinegar; salt

Creamy Shrimp Salad with Cucumber, Tomato, Dill, Pine Nuts & FetaCreamy Shrimp Salad with Cucumber, Tomato, Dill, Pine Nuts & Feta — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

1 small bunch fresh dill

1 ½ small pkgs grape tomatoes

355 ml heavy whipping cream

3 lemons

⅓ cup pine nuts

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

extra virgin olive oil

rice vinegar

salt

Instructions

Wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Set aside.

Zest and juice half the lemons into a large pot (zest and juice remaining lemons into a large bowl and set aside).

Add water, vinegar, and salt to the pot with the lemon zest and juice. Cover the pot and bring the liquid to a boil over high heat.

Once the liquid in the pot is boiling, uncover, add shrimp, and stir for a few seconds. Remove from heat, and let sit until cooked through, about 4 minutes. Using a slotted spoon, transfer shrimp to another large bowl and place in the refrigerator to cool, 12-14 minutes.

Meanwhile, using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon zest and juice.

Add cream, salt, and pepper to the bowl and whisk to combine the dressing.

Trim and halve cucumbers lengthwise, then thinly slice into half-moons. Add to the bowl with the dressing.

Halve tomatoes and add to the bowl.

Remove shrimp from the refrigerator and add to the bowl with the dressing and veggies; stir to combine the shrimp salad and set aside.

Chop or tear lettuce into bite-sized pieces.

To serve, divide lettuce between plates or bowls and drizzle with oil. Top with shrimp salad, pine nuts, and feta. Enjoy!

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