1 quart buttermilk
12 medium cooked, cleaned shrimp
1 cucumber
Fresh dill (dried may be used if you can't find fresh)
Serves 6.
The night before serving, put 1 1/2 Tbsp. chopped fresh dill into the quart bottle of buttermilk and place back in the refrigerator.
The day of serving, pour the buttermilk into a bowl. Peel the cucumber, cut length-wise and remove seeds. Cut the cucumber into thin slices and add to the buttermilk. Cut the shrimp into about 4 or 5 pieces each and add to buttermilk mixture. Chill at least 2 hours more.
To serve, ladle soup into bowls and top with a small sprig of dill.
Recipe compliments of CabArray.
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