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Shrimp and Grape Salad With Dill




Source of Recipe


(Sheila Lukins and Julee Rosso)


Recipe Introduction


it is cool, refreshing, unusual and delicious. All qualities that you want in a contribution for a summer potluck dinner or office party. You will be hounded for the recipe; but don't thank me--the ladies of the Silver Palate in NYC are the geniuses behind this deceptively simple salad.


List of Ingredients




2 lbs medium raw shrimp, shelled and deveined
1 cup sour cream
1 cup mayonnaise (preferably Hellmann's)
2 cups green seedless grapes, washed and patted dry (get firm ones that POP in your mouth)
1/2 cup fresh dill, chopped (or to taste) salt & freshly ground black pepper lettuce leaves

6 servings

4 hours 15 minutes

Recipe




Bring 4 quarts of salted water to a boil and drop in the shrimp. Wait one minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander. Transfer the cooled shrimp to a bowl. In a separate small bowl, whisk the sour cream and mayonnaise together well. Pour the dressing over the shrimp and toss gently. Add the grapes, chopped dill and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING! Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.