This is a fantastic make-ahead recipe, ideal for a picnic or tomorrow’s lazy lunch. The key to perfect shrimp is steeping them in hot water, rather than boiling them, which ensures that they’re tender and juicy every time. And while this dill-cream sauce—inspired by my mom’s Seattle Junior League cookbook—is a sure winner, these sprightly shrimp will shine no matter how you want to dress them up.—Ned Baldwin,Houseman, NYC
This recipe is part ofShort Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
-
Citrus Juicer
$13 At Amazon
-
Vegetable Peeler
$10 At Amazon
-
Large Pot
$55 At Amazon
-
Slotted Spoon
$13 $10 At Amazon
-
Large Bowl
$18 At Amazon
Ingredients
4 Servings
Step 1
Combine lemon zest, vinegar, sugar, 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 1½ tsp. Morton kosher salt, and 6 cups water in a large pot; squeeze in juice from a lemon half. Bring to a rolling boil. Remove pot from heat and add shrimp. Let sit until opaque throughout (slice a shrimp in half to check), about 3 minutes.
Step 2
用漏勺,虾转移到一个盘子(leave lemon zest behind in pot and discard). Chill in freezer until cool, about 10 minutes.
Step 3
Combine shrimp, celery, cream, and 3 Tbsp. dill in a large bowl; squeeze in juice from remaining lemon half and toss to combine. Season with salt.
Step 4
Arrange lettuce on a platter and spoon shrimp mixture over; top with more dill.
Leave a Review
