Too Hot to Cook: Shrimp Salad with Dill & Cucumber

by Maris Callahan on September 5, 2010

shrimp salad with dill and cucumber

If a tree falls in the woods, does it make a sound? If you cook without turning on the oven, does it count as cooking?

Well, I’m going to go ahead and say yes, yes it does, because with the exception of a purple potato pizza here and a plum crumble there, my oven has seen very little activity in the past month. And it’s not because I haven’t been cooking.

There have been salads, a berry slump and arabbiata sauce but with my air conditioner working overtime and me working overtime to pay for the air conditioner’s overtime, well, there just hasn’t been a lot of baking or slow-roasting going on up in here.

What there has been, though, is shrimp salad. Growing up, I was all about tuna salad an as an adult I embraced chicken salad. Recently, frozen shrimp was on sale at Whole Foods and now, I’m an aficionado of shrimp salad.

If it’s too hot to cook but you’re tired of turkey sandwiches (or take-out), shrimp salad made with plain fat-free yogurt is a delicious alternative to heavy sandwich fillings. You can even skip the fatty mayo, because we still a few days left in swimsuit season.

shrimp salad with dill and cucumber

Dill Shrimp Salad
Loosely adapted from Ina Garten.

Ingredients:

1 teaspoon kosher salt
1 lemon, quartered
4 pounds large shrimp, peeled and deveined (16 to 20 shrimp per pound)
2 cups low-fat plain Greek yogurt
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1/2 cup minced red onion
2 cups minced celery (about 6 stalks)
1 cup chopped cucumber

Directions:

1. Bring a large pot of water to a boil. , 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

2. In a separate bowl, whisk together the yogurt, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve Serve open-faced with avocado or cover and refrigerate for several hours.

Serves 4.

{ 6 comments… read them below or add one }

Rachel Maxson September 5, 2010 at 1:35 pm

I agree, it still counts as cooking without the oven. I live on a boat and sometimes turning the oven on turns the whole boat into an oven, which gets pretty unpleasant.
Dishes like this one are great for those hot days!

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Daryl September 5, 2010 at 2:18 pm

I was loving the shrimp remoulade sandwich at Cosi which was advertised on their low calorie menu, until I goggled the nutrition content and saw that it is loaded with fat! Definitely going to make this

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marla {family fresh cooking} September 6, 2010 at 9:32 am

Thanks for saving us from turning on our ovens! This shrimp salad looks great. Especially the idea of the non fat yogurt as sauce. xo

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Heather September 8, 2010 at 10:05 am

yum yum yummy!

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FatFighterTV September 8, 2010 at 11:34 pm

I was just looking for a shrimp recipe so I’m glad you posted this! Plus I have lots of Greek yogurt to use up so this is perfect. :)

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Becca September 10, 2010 at 11:11 am

This sounds refreshing and delicious!

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