Shrimp Salad With Horseradish And Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Served with a slice of pumpernickel or dark rye bread with sliced tomatoes on the side it makes a nice meal. Ingredients:
1 cup diced carrots |
1-1/2 cups diced peeled potatoes |
1 cup frozen peas |
1 can (341 ml)whole kernel corn |
1 lb raw shell-on black tiger shrimp, peeled and cut in half |
1/3 cup fat-free miracle whip |
2 tbsp lemon juice |
1 tbsp prepared horseradish |
1/2 tsp salt |
1/4 tsp freshly ground black pepper |
1/3 cup chopped fresh dill |
Directions:
1. Bring medium saucepan of water to a boil. Add carrots; cook for 2 minutes. Add potatoes and return to a boil; cook for 2 minutes. Add peas, corn and shrimp and return to a boil. Reduce heat to simmer; cook for 1 minute. Drain. Transfer mixture to rimmed baking sheet. Chill for at least 45 minutes.
2. In small bowl, whisk together mayonnaise, lemon juice, horseradish, salt, pepper, dill and 1/4 cup (50 mL) cold water.
3. Transfer chilled vegetable-shrimp mixture to large bowl. Add horseradish dill sauce; toss to coat. Divide among six plates.
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