GRILLED SHRIMP SKEWERS WITH MUSTARD-DILL DRESSING AND BLACK OLIVE YOGURT SAUCE
Provided by Bobby Flay
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat). Repeat with remaining shrimp. Brush with oil and season with paprika and salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 1 1/2 minutes per side.
- Whisk together the mayonnaise, white wine vinegar, mustards, and dill in a medium bowl and season with salt and pepper, to taste.
- Put the shrimp on a platter and immediately drizzle with the mustard vinaigrette.
- Combine the yogurt, olives, oregano, lemon juice, and garlic in a food processor and process until combined. Season with salt and pepper, to taste. Serve the shrimp with sauce on the side.
SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE
Steps:
- In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.
GARLIC & DILL MARINATED SHRIMP
Garlic, fresh dill, and a touch of lemon combine beautifully to create a tasty light-bodied marinade for shrimp. They're the perfect little party bite.
Provided by Tracey | The Kitchen is My Playground
Categories Appetizers & Snacks
Time 3h25m
Number Of Ingredients 9
Steps:
- Melt butter in a small saucepan over medium-low heat. Add garlic and saute until softened (but not browned), about 2 minutes. Remove from heat and transfer butter and garlic to a mixing bowl.
- Add olive oil, shallots, lemon juice, dill, cayenne, salt, and pepper to butter/garlic mixture. Whisk until well combined.
- Add cooked shrimp and toss to coat. Refrigerate for 2-3 hours before serving to allow flavors to meld.
- Serve as-is or with cocktail sauce for dipping.
- Purchase pre-cooked large shrimp, or cook your own.
- To cook your own shrimp, bring a large pot of water to a rolling boil over high heat. Add peeled & deveined raw shrimp and cook for 3 minutes. Drain and immediately rinse with cold water to stop the cooking process.
SHRIMP PICCATA SPAGHETTI
The zesty piccata sauce of fresh lemon juice, briny capers and rich butter is the inspiration behind this weeknight seafood pasta. Plump, meaty shrimp pair perfectly with the pantry-staple sauce, which is simple yet fresh and bright. The chopped shrimp are gently cooked over low heat in a shallot and garlic-infused olive oil to keep them tender. Peas are an easy way to add a vegetable with pops of sweetness. (Thawed frozen corn would also work well.) The dish is finished with fresh parsley, but other herbs like basil, chives or dill would yield equally delicious results.
Provided by Kay Chun
Categories dinner, weekday, weeknight, pastas, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds.
- Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat.
- Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
- Divide pasta in bowls and garnish with more parsley.
SHRIMP AND LEMON SKEWERS WITH FETA DILL SAUCE
I adopted this recipe after the original poster left Zaar. I haven't tried the recipe, yet, but will make any necessary edits when I do. The original comments: "From Food and Wine June 2004. I made these for my Memorial day Party and everyone wanted the recipe. They are fabulous! The Feta Dill sauce has a nice clean, summery taste to it."
Provided by Ms B.
Categories Greek
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Light the grill.
- In a medium mixing bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill.
- Stir in the Feta, mashing it slightly.
- season with salt and pepper.
- In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill and olive oil.
- Add shrimp and lemon, season with salt and pepper.
- Toss to coat well.
- Thread 3-4 shrimp with 2 lemon wedges per skewer.
- Season with salt and pepper.
- Grill over medium-hot fire, turning occasionaly, until the shrimp are charred and cooked through, about 5 minutes.
- Transfer skewers onto a platter and serve at once with Feta-Dill Sauce.
Nutrition Facts : Calories 305.1, Fat 14.6, SaturatedFat 3.8, Cholesterol 242.3, Sodium 377.8, Carbohydrate 10.5, Fiber 1.8, Sugar 4.5, Protein 34.1
SHRIMP WITH GARLIC SAUCE
This is a simple garlic shrimp that is great served on steamed rice or pasta. I also like to serve it as an appetizer, just double up the recipe depending on amount of guests.
Provided by Vseward Chef-V
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Add the garlic, pepper and shrimp.
- Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink.
- Increase the heat to high.
- Add the lemon juice, sherry, hot red pepper and salt to taste and bring to a boil.
- Serve immediately, sprinkled with parsley.
Nutrition Facts : Calories 452, Fat 29.6, SaturatedFat 4.2, Cholesterol 216, Sodium 216.4, Carbohydrate 6.8, Fiber 0.8, Sugar 2, Protein 29.5
GARLIC BUTTER SHRIMP
Steps:
- Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
- Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 204 calories, Carbohydrate 3.3 g, Cholesterol 203.3 mg, Fat 12.5 g, Fiber 0.2 g, Protein 19 g, SaturatedFat 7.5 g, Sodium 300.6 mg, Sugar 0.5 g
SHRIMP AND ASPARAGUS IN DILL SAUCE
This is one of my favorite spring-time dishes. However, with the availability of frozen asparagus, it can be modified to enjoy year round. Editted to add: After receiving the first review of this recipe, I realized that I hadn't mentioned that we usually top this with fresh grated parmesan cheese. Yum! Hope you enjoy!
Provided by Ms B.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add the pasta and boil vigorously for the time recommended on the pasta package or until the pasta is tender.
- Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts.
- Add the shallots and cook until softened, about 2 minutes.
- Add the asparagus and cook until it loses its raw look, about 2 minutes.
- Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the aspargus turns bright green, about 2 minutes.
- Add the garlic, dill and shrimp.
- Remove from the heat and stir in the additional olive oil, salt and pepper.
- Drain the pasta and toss in a serving bowl with the shrimp and asparagus.
EASY GARLIC-DILL AIOLI
This easy recipe for homemade garlic-dill aioli is a snap to make with store-bought mayonnaise instead of making your own.
Provided by Brian Genest
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine mayonnaise and garlic in a food processor and blend until smooth. Transfer to a large bowl.
- Add olive oil, dill, lemon juice, and pepper; whisk rapidly until thickened, about 5 minutes.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 1.3 g, Cholesterol 10.4 mg, Fat 24.1 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.6 g, Sodium 156.8 mg, Sugar 0.3 g
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
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