As a first course, this light and creamy chilled soup tickles the tongue with just a hint of Dijon mustard and a pinch of sugar to bring out the sweetness of the shrimp.
1 quart buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon granulated sugar
8 ounces shrimp, peeled, deveined, cooked and chopped
1 cucumber, peeled, seeded and chopped
2 tablespoons chopped green onion
In a large bowl, whisk together buttermilk, mustard, salt and sugar. Add shrimp, cucumber and green onion. Stir until well combined. Refrigerate, covered, for 3 hours or until very cold.
Makes 6 servings.