This Creamy Cucumber Shrimp Salad is a refreshing and elegant dish, perfect for a light lunch or as a sophisticated side. Combining the succulence of chilled shrimp with the crispness of cucumbers and the creaminess of a mayonnaise and sour cream dressing, it’s a delightful blend of flavors and textures. Here’s how you can make it:
Ingredients:
2 pounds cooked shrimp, chilled: Peeled, tails off. The shrimp provides a sweet, seafood flavor that’s the star of the dish.
2 cups sliced cucumber: Persian cucumbers are recommended for their crisp texture and mild flavor, sliced ¼ to ½ inch thick.
½ cup mayonnaise: Adds creaminess to the dressing.
¼ cup sour cream: Provides a tangy richness to the dressing.
1 teaspoon Dijon mustard: Adds a slight tang and depth.
2 tablespoons fresh lemon juice: Brightens up the salad with a hint of acidity.
¼ cup chopped fresh dill or chives: For a fresh, herby note. You can choose based on your preference.
Salt and pepper to taste: For seasoning.
Optional additions: Celery and/or red onion, finely chopped, for extra crunch and flavor.
Instructions: