Cold Shrimp in Dill Cream Sauce and Madfish Sauv Blanc
- 1 lemon zested and cut in half
- 1 cup white wine vinegar or unseasoned rice vinegar (I used Rice Vinegar)
- 3 Tbsp. sugar
- 2 Tbsp. Morton kosher salt
- 1¼ lb. jumbo shrimp, peeled, deveined
- 2 celery stalks, chopped
- ¾ cup heavy cream
- 3 Tbsp. finely chopped dill, plus more for serving (I also used Fennel fronds with the dill)
- 1 head of Boston, Bibb, Romaine or Little Gem lettuce, leaves separated
Combine lemon zest, vinegar, sugar, 2 Tbsp. Morton kosher salt, and 6 cups water in a large pot; squeeze in juice from a lemon half. Bring to a rolling boil. Remove pot from heat and add shrimp. Let sit until opaque throughout (slice a shrimp in half to check), about 3 minutes. NOTE: You can also add a tsp or 2 of Old Bay if you want a bit of "zest" to the shrimp
Using a slotted spoon, transfer shrimp to a plate (leave lemon zest behind in pot and discard). Chill in freezer until cool, about 10 minutes.
Combine shrimp, celery, cream, and 3 Tbsp. dill in a large bowl; squeeze in juice from remaining lemon half and toss to combine. Season with salt.
Arrange lettuce on a platter and spoon shrimp mixture over; top with more dill.
Totally refreshing, light and incredibly tasty!
Paired with Madfish Sauvignon Blanc - Semillion blend
Adapted from Bon Appétit June 2021