Once the weather warms, my family has what we call “salad parties.” They are pretty self explanatory – dinner parties with different types of salad (macaroni salad, potato salad, chicken salad, you name it) . I’ll admit, it’s nothing extraordinary, but it’s a great excuse to leave the stove off and bring some of summer’s best sides to the table.
One of my favorite guests at these parties is the shrimp salad. It’s a nice change of pace from the expected tuna salad and can be served on just about anything – from crackers, to croissants, to garden-fresh cucumbers – and still be delicious.
This shrimp salad comes together with ease thanks to the Hamilton Beach® Stack & Snap Food Processor. The Stack & Snap takes the guesswork out of food processing thanks to an easy-to-read guide on the container that shows you which blade to use and which button to press. Better yet, there’s no twisting, turning, or locking required when assembling it. Just stack the bowl on top of the base, snap together, and you’re ready to add your ingredients.
Using the chopping/mixing blade with the food processor running, add red onion, mayonnaise, sour cream, dill (the real star of the show here), salt, and black pepper through the food chute until the onion is finely chopped and the mixture is blended.
Stop the food processor then add celery and pulse until it’s coarsely chopped. The celery adds a nice crunch to the otherwise creamy salad. Then add your cooked shrimp through the food chute and pulse until the shrimp is chopped.
Transfer the shrimp salad to a bowl, cover and refrigerate for a couple of hours. The flavors will meld and you’ll get that delicious, fresh dill flavor in every single bite.
We served this shrimp salad on cucumber slices with an extra sprig of fresh dill for a delicate appetizer option, but you could stuff it into ripe, juicy tomatoes for a simple lunch or bring it to a neighborhood potluck as a flavorful side. As for me, I’ll be making room for it on my plate at the next salad party.
Shrimp Salad with Dill
- 1/4 small red onion
- 1/2 cup mayonnaise
- 1 tablespoon sour cream
- 1/4 cup fresh dill leaves
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1 medium rib celery
- 1 pound peeled and deveined cooked medium shrimp
- Using chopping/mixing blade with the food processor running, add red onion, mayonnaise, sour cream, dill, salt and black pepper through the food chute until onion is finely chopped and mixture is blended. Stop processor.
- Add celery and pulse until coarsely chopped. Stopping processor and scraping bowl as needed, add shrimp through the food chute and pulse until chopped.
- Cover and refrigerate for several hours to blend flavors.
Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press