Description
This recipe is for Swedish dill-covered mini shrimp, perfect on open-faced sandwiches, on top of deviled or boiled eggs, or just by itself.
Ingredients
- ¾ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 lemon, zested and juiced
- 1 pound frozen cooked, peeled, and deveined shrimp, thawed
- ¼ teaspoon salt
- ground black pepper to taste
Instructions
- Mix sour cream
- mayonnaise
- and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
- Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled
- about 30 minutes.
Prep Time: 10 mins
Total Time: 40 mins
Servings: 4