Provided by Suzanne Hamlin
Categories easy, soups and stews, appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large, nonreactive bowl, whisk the sour cream, buttermilk, sauerkraut juice, garlic, salt and pepper until smooth.
- Stir in the shrimp, cucumbers, dill, fennel and scallions, gently but thoroughly. Cover and refrigerate 4 hours or overnight.
- To serve, taste for seasoning, ladle into bowls and sprinkle with chopped hard-cooked egg.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 772 milligrams, Sugar 10 grams, TransFat 0 grams
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