Lick-the-bowl good. That’s how I describe this easy herb dressing. This shrimp salad holds up nicely, so you can take it to work for lunch and make all your colleagues jealous; just let it come to room temp before enjoying it. Rinsing the onion takes away some of its bite, making it more mellow.
1 pound large shrimp, peeled and deveined
1/3 cup crème fraîche
1/4 cup chopped fresh dill
1/4 cup nonfat buttermilk
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, grated
2 cups cooked rye berries (about 2/3 cup uncooked)
1/3 cup slivered red onion, rinsed in cold water and drained
1 cup shaved baby cucumber
Est. added sugars 0g
How to Make It
Bring a large pot of water to a boil. Add shrimp; reduce heat, and simmer 2 minutes or until shrimp are done. Drain and rinse with cold water; drain.
Combine crème fraîche and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add rye berries, onion, and shrimp; toss well to combine. Add cucumber; toss gently to combine.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice