This make-ahead shrimp dish is bright, creamy, and beautifully scented with dill — the kind of effortless appetizer that feels special without requiring last-minute fuss. The shrimp slowly absorb the lemony dressing as they chill, making the flavors extra vibrant by the next day. Serve in crisp lettuce cups, chilled glasses, or over tender baby greens for an elegant start to any holiday meal.
INGREDIENTS:
1 1/2 cups mayonnaise
1/2 cup sour cream
1/3 cup fresh lemon juice
1/4 cup sugar
1 large red onion, thinly sliced
2 tablespoons dried dill weed
1/4 teaspoon salt
2 pounds cooked medium shrimp, peeled and deveined
Fresh dill sprigs, for garnish
METHOD:
In a large bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, red onion, dill weed, and salt until smooth.
Fold in the cooked shrimp, coating them thoroughly in the dressing. Cover the bowl and refrigerate for at least 6 hours — overnight is ideal for the best flavor and texture.
Spoon into lettuce cups, martini or champagne glasses, or over a bed of baby greens. Garnish with fresh dill.
SERVING SUGGESTIONS:
- Serve in butter lettuce cups as a first course.
- Spoon into small chilled coupe glasses for a festive presentation.
- Add to a holiday brunch buffet with sliced cucumbers and lemon wedges.
- Serve on crostini or toast points for small bites.
YIELD: Serves 6-8
