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Ingredients
- 12 Lg. Eggs
- 1 Lemon
- 3 Sprigs Fresh dill, leaves chopped, stems reserved
- 12 oz. Lg. Shrimp, shelled & deveined) (16-20 count)
- 12 oz. Yukon Gold potatoes, scrubbed & cut into 1/2-in. chunks
- Salt & Pepper
- 12 Oz. Sugar Snap Peas, strings removed, cut in halves at an angle
- 1 1/2 c. frozen peas
- 1 c. Plain Yogurt
- 1 Tbsp. Dijon mustard
- 1/2 c Finely chopped red onion (from 1 sm. onion)
- 3 stalks celery - finely chopped
- 1 Tbsp. White wine vinegar
- 2 Tbsp. Olive Oil
Details
Preparation time 65mins
Cooking time 85mins
Preparation
Step 1
In a 4-quart pan, place eggs & enough cold water to cover by 1 inch. Heat to boiling on high - remove from heat. Cover & let stand 5 minutes. Transfer eggs to colander - rinse eggs under cold water until cool enough to handle; peel & cut into quarters. Set aside 12 quarters for garnish.
From lemon, squeeze 3 Tbsp. juice & reserve. To same saucepan of water, add lemon rind & chill stems; heat to boiling on high. Add shrimp, reduce heat to maintain bare simmer, & cook 3 minutes or until shrimp just turn opaque throughout. Drain, rinse under cold water until cool, & drain again. Discard lemon rind & dill sprigs.
In same pan, place potatoes & enough cold water to cover. Add 1 tsp. salt. Heat to boiling on high, cover & reduce heat to simmer 15 minutes or until just tender. Drain well.
While potatoes cook, heat 3-quart saucepan of water to boiling on high. Add snap peas & frozen peas. Cook 2 minutes or until bright green; drain well.
In a large bowl, whisk yogurt, mustard, 1 Tbsp. lemon juice & 1/4 tsp. each salt & freshly ground black pepper. Add hot potatoes, onion, celery, shrimp, eggs & half of chopped dill. Fold gently until well combined.
In another large bowl, whisk vinegar, oil, remaining 2 Tbsp. of lemon juice and 1/8 tsp. each salt & black pepper. Add all peas and remaining dill. Toss until well coated.
Spoon shrimp salad into center of serving platter, then spoon pea mixture all around. Garnish with reserved egg quarters & serve immediately.
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