Description
A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!
Ingredients
- 1 (8 ounce) package seashell pasta
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons Dijon mustard
- ¼ cup chopped fresh dill weed
- ¼ teaspoon ground black pepper
- 2 (4 ounce) cans small shrimp, drained
- ½ cup chopped celery
- ½ cup chopped seeded cucumber
- 2 tomatoes, diced
- 3 tablespoons minced shallot
- salt to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender
- about 8 minutes. Drain and rinse under cold running water to cool.
- In a serving bowl
- combine the mayonnaise
- sour cream
- lemon juice
- mustard
- dill and black pepper. Gently stir in the pasta
- shrimp
- celery
- cucumber
- tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 2 hrs 20 mins
Servings: 12