Now that summer is on its way, it’s the perfect time to think of light, cool, tasty salads. And this dill-flavored, shrimp salad meets all the requirements, plus it’s packed with healthy protein. In this salad, the light vinaigrette dressing – with its combination of olive oil, red wine vinegar, basil, dill, garlic, mustard, and onion – replaces the typical mayonnaise-based dressing, making the recipe a perfect choice for anyone on a low-sucrose, low-starch diet. Serve this shrimp salad over lettuce for lunch or dinner.
Dill, one of the primary herbs used in the recipe, is native to the countries around the eastern Mediterranean and western Asia, and its medicinal use dates back to 3000 B.C. Not only has it been used as a way to soothe an ailing stomach, it has been considered as good luck symbol; and dill seeds worn in a bag hung around the neck were supposed to ward off witches. So good luck with this salad and forget the witches!
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 1 cup dry white wine
- 1 teaspoon mustard seeds
- ¼ teaspoon red-pepper flakes
- 2 bay leaves
- 1 lemon, sliced
- 1 ½ pounds large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh dill
- 2 tablespoons finely chopped garlic (as tolerated)
- 1 teaspoon Dijon mustard
- ½ medium onion, sliced (as tolerated)
- 1 large head romaine lettuce
- 4 ripe tomatoes, cut into wedges
- 6 fresh mushrooms, sliced
- Fresh dill sprigs (optional)
To cook the shrimp:
- Combine the wine, mustard seeds, pepper flakes, bay leaves, and lemon in a large saucepan.
- Add water to fill the pan two-thirds full. Bring to boil over high heat.
- Add the shrimp and cook for 3 to 4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaves.
To make the herb-dill dressing:
- In a screw-top jar, mix the olive oil, red wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well.
- Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
Recipe from: “The South Beach Diet”
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