One of my all time favorite salads is this wedge salad. I love pretty much any restaurant wedge salad. My Mom and I both love this one and went there often since it was right around the corner from my old apartment. There is just something so crisp and delicious about wedge salads. The bacon and blue cheese certainly don’t hurt. Amiright?
Anyways, we thought it was time to revisit the wedge salad and do something completely different. We saw this recipe from Sunny Anderson in the most recent Food Network Magazine and I thought it looked completely delicious.
While I thought it was good, we all agreed that it seemed like something was missing. What could it be..what could it be? The best part of a traditional wedge of course, BACON. I think bacon was the flavor that was missing and it will not only add a meaty component but also the chewy texture that is missing.
Bacon isn’t pictured in our wedge because we decided the bacon was necessary after the picture was already taken. However, we did include it in the recipe below. Enjoy!
Here’s what you’ll need (cooked bacon not pictured)
Bring water, dill, garlic, s&p to a boil, then let heat for a few minutes.
Remove from heat and add the shrimp, cook until pink and opaque.
In a medium or large bowl, stir together mayo, yogurt, sour cream, onion, cucumber, dill, lemon zest, garlic and s&p
Finally gently stir in the chopped shrimp
Such a change of pace from a traditional wedge salad!
Creamy Shrimp and Dill Wedge Salad
Ingredients
- 1 head iceberg lettuce
- 1 1/4 cup fresh dill, chopped
- 3 cloves garlic, minced
- 1 lb raw shrimp, peeled and deveined (we used medium)
- 4-5 slices cooked bacon, crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 1 seedless cucumber, peeled and diced
- 1/2 red onion, finely diced
- zest of 1 lemon
- 2 tsp sugar
- salt and pepper, to taste
Instructions
- Start by cooking the shrimp. Fill a large pot halfway with water. Add ¼ cup dill, 2 cloves garlic and a generous pinch of salt and pepper. Bring to a boil, then reduce the heat to medium-low and let heat for a couple minutes. Add the shrimp. Remove the pot from the heat and let sit until the shrimp is cooked through, 2 to 3 minutes. Drain in a collander and let cold water run on the shrimp to stop the cooking process. Set aside.
- In a large bowl, combine remaining dill, 1 clove minced garlic, mayo, sour cream, Greek yogurt, cucumber, onion, lemon zest and sugar. Season with salt and pepper, to taste.
- Pat the shrimp dry with a paper towel and roughly chop. Stir shrimp into dressing until combined.
- Cut the iceberg lettuce into 4 wedges. Spoon the creamy shrimp dressing on top of the wedges, letting it spill all over the top. Sprinkle with crumbled bacon and garnish with a little extra dill.
