Grilled Shrimp And Asparagus With Dill Butter Recipes

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GRILLED SHRIMP AND ASPARAGUS WITH DILL BUTTER



Grilled Shrimp and Asparagus With Dill Butter image

Shrimp and asparagus are grilled in a packet with a lemony dill butter, then served over pasta or rice. Great to make up packets before going camping to have a fancy meal in the woods. From Better Homes and Gardens.

Provided by Tee Lee

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb medium shrimp (fresh or frozen)
1 lb fresh asparagus
1/4 cup butter, softened
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
1 tablespoon dry white wine
1/2 teaspoon lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium leek, thinly sliced (roots and tough, dark green leaves removed)
3 cups cooked pasta or 3 cups cooked rice

Steps:

  • Preheat grill.
  • Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
  • Rinse shrimp and pat dry with paper towels, set aside.
  • Snap off and discard woody bases from asparagus.
  • Cut asparagus diagonally into 2-inch pieces.
  • In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
  • Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
  • Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
  • Bring up opposite edges of foil and seal with a double fold.
  • Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
  • Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
  • Serve over pasta or rice, drizzle with juices from foil packet.

SHRIMP AND ASPARAGUS IN DILL SAUCE



Shrimp and Asparagus in Dill Sauce image

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

1 lb tub-shaped pasta, such as ziti or penne
1 tablespoon olive oil
1 tablespoon butter
2 medium shallots, finely chopped
1/2 lb asparagus, trimmed and cut in 2 inch lengths
1 clove garlic, minced
1/2 cup chopped fresh dill
1 lb medium shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
salt, to taste
fresh ground black pepper, to taste

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.

GRILLED ASPARAGUS WITH BARBECUE BUTTER



Grilled Asparagus with Barbecue Butter image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds large asparagus, trimmed
1 teaspoon Neelys BBQ seasoning, recipe follows
1 tablespoon olive oil
Salt and pepper
Barbecue butter
1 tablespoon Neelys BBQ seasoning, recipe follows
1 stick butter, slightly softened
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Steps:

  • Break off ends of asparagus.
  • For the butter:
  • Mix rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate.
  • Preheat grill. If using a stovetop grill, use medium-high heat. Gently toss asparagus with seasoning, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter.
  • Mix ingredients together and store in an airtight container for up to 6 months.

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD



Grilled Shrimp with Lemon-Dill Butter and Orzo Salad image

Provided by Bobby Flay

Categories     main-dish

Number Of Ingredients 20

2 cups lemon juice
3 tablespoons finely chopped fresh dill
2 sticks unsalted butter, slightly softened
Salt
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
2 cloves garlic, finely chopped
Salt and freshly ground pepper
1 pound orzo pasta, cooked al dente, drained
6 ounces feta cheese, crumbled
1 large yellow pepper, finely diced
1 large red pepper, finely diced
1/2 cup kalamata olives, pitted and quartered
2 scallions, finely sliced
1 tablespoon finely chopped fresh oregano
40 jumbo shrimp, peeled and deveined
Olive oil
Salt and freshly ground pepper

Steps:

  • Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
  • Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste.
  • Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

SHRIMP AND ASPARAGUS WITH SORREL



Shrimp and Asparagus With Sorrel image

Provided by Barbara Kafka

Categories     dinner, easy, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
5 ounces sorrel, leaves only, cut across into thin strips (about 3 cups), or substitute watercress
2 pounds asparagus, tough parts of stems broken off, remaining portions peeled and cut into 1-inch lengths
1 1/2 pounds medium shrimp, peeled and, if desired, deveined, or 1 1/4 pounds cleaned
1 teaspoon kosher salt
Freshly ground black pepper to taste
4 cups cooked white rice

Steps:

  • Melt butter over low heat in large frying pan. Add sorrel, and cook, stirring occasionally, for 2 to 3 minutes, until sorrel is wilted.
  • Turn up heat. Add asparagus and shrimp. Cook for 2 minutes, stirring, until shrimp begin to change color. Add 1/2 cup water, and cover. Cook, stirring once, for 5 minutes. Shrimp should be cooked through, but not tough, and asparagus tender.
  • Season with salt and pepper, and serve over rice.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 1454 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED LEMON-DILL SHRIMP



Grilled Lemon-Dill Shrimp image

This grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup olive oil
1 tablespoon lemon juice
2 teaspoons dill weed
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

  • In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

Nutrition Facts : Calories 221 calories, Fat 15g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 578mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

ASPARAGUS, SHRIMP AND DILL OVER FETTUCCINE



Asparagus, Shrimp and Dill over Fettuccine image

A spritz of lemon, a sprinkling of dill--tender shrimp and springtime asparagus don't need much to meld into a perfect pasta dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 9

6 oz uncooked fettuccine
3/4 cup chicken broth
1 tablespoon all-purpose or unbleached flour
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely chopped fresh dill weed
2 teaspoons olive oil
1 cup cut (1-inch) fresh asparagus spears
1/2 lb uncooked deveined peeled medium shrimp
2 lemon wedges

Steps:

  • Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
  • Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
  • In 10-inch nonstick skillet or Dutch oven, heat olive oil over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink.
  • Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
  • Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.

Nutrition Facts : Calories 470, Carbohydrate 63 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g

SHRIMP IN DILL BUTTER



Shrimp in Dill Butter image

Provided by Ruth Cousineau

Categories     Appetizer     Christmas     Oscars     Father's Day     Shrimp     Christmas Eve     Ramekin     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 6

12 (1/2-inch-thick) slices brioche or firm white sandwich bread, crusts discarded
16 jumbo shrimp, peeled, leaving tail fan attached, and deveined
3/4 stick unsalted butter, softened
2 tablespoons finely chopped dill
1 tablespoon finely chopped shallot
Equipment: 8 (2-ounce) ramekins or small ovenproof cups

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.) Transfer to a rack to cool.
  • Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan. Arrange 2 shrimp, with tails up and facing each other, in each ramekin. Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes. Serve with toasts.

ASPARAGUS WITH DILL BUTTER



Asparagus with Dill Butter image

This is simple, yet elegant enough to serve at a dinner party. The lemon juice gives it a tangy zip.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield Recipe will season about 4 pounds of asparagus.

Number Of Ingredients 4

1/2 cup butter, softened
1/4 cup snipped fresh dill
1-1/2 teaspoons lemon juice
Cooked fresh asparagus spears

Steps:

  • In a small bowl, combine butter, dill and lemon juice; mix until well blended. Form into a log. (If necessary, refrigerate until mixture is firm enough to shape easily.) Wrap log in plastic wrap; freeze until firm. When ready to serve, slice butter 1/4 in. thick and top hot asparagus.

Nutrition Facts : Calories 67 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SHRIMP PASTA WITH GRILLED ASPARAGUS



Shrimp Pasta with Grilled Asparagus image

Substitute asparagus with any vegetable. You can boil the vegetables with the pasta instead of grilling them.

Provided by Elaine

Categories     Main Dish Recipes     Pasta     Shrimp

Time 45m

Yield 4

Number Of Ingredients 13

6 ounces whole wheat linguine
1 lemon
2 tablespoons olive oil, divided
½ cup chopped onion
½ teaspoon ground black pepper, divided
½ cup reduced-sodium chicken broth
½ cup shredded Parmesan cheese, divided
1 tablespoon butter
1 pound large shrimp, peeled and deveined
3 cloves garlic, minced
12 ounces fresh asparagus
4 (10-inch) metal skewers
cooking spray

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until still very firm to the bite, about 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
  • While pasta cooks, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon.
  • Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add onion; cook, stirring occasionally, for 4 minutes. Add linguine, the reserved pasta cooking water, and 1/4 teaspoon black pepper. Cook just until pasta is tender and most of the water is absorbed, stirring frequently, about 4 minutes. Add lemon juice, chicken broth, 1/4 cup Parmesan cheese, and butter. Cook and stir 2 minutes more.
  • Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine shrimp, remaining oil and pepper, and garlic in a medium bowl. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
  • Grill shrimp skewers and asparagus (place across the grates), covered, until shrimp are opaque and asparagus is crisp-tender, 4 to 6 minutes, turning once.
  • Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup Parmesan cheese, and lemon zest.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 34.2 g, Cholesterol 191.9 mg, Fat 14.7 g, Fiber 7.7 g, Protein 31.3 g, SaturatedFat 4.8 g, Sodium 405.5 mg, Sugar 3.3 g

ASPARAGUS WITH SPICED BUTTER & BROWN SHRIMP



Asparagus with spiced butter & brown shrimp image

Try this easy asparagus dish with potted shrimp-inspired topping in pools of mace-spiked butter. It makes a memorable starter for a dinner party or smart lunch

Provided by Rosie Birkett

Categories     Starter

Time 15m

Yield Serves 4 as a starter or 2 for lunch

Number Of Ingredients 11

60g unsalted butter
½ tsp sea salt
½ tsp cayenne pepper
½ tsp ground mace
¼ tsp pink peppercorns , lightly crushed using a pestle and mortar
500g asparagus spears, woody ends trimmed
200g peeled brown shrimp (or see tip below)
2 wild garlic leaves , plus a few to serve (optional), or handful finely shredded chervil or chives
1 lemon , juiced
a few chive flowers (optional)
chunks of crusty white bread , to serve

Steps:

  • Put a large platter in the oven to warm up. Gently melt the butter in a small saucepan over a low heat, then stir in the sea salt, spices and peppercorns. Remove from the heat.
  • To cook the asparagus, bring a little salted water (about 5cm deep) to the boil in a saucepan, making sure the saucepan is wide enough to fit the asparagus laying flat without crowding it. Add the asparagus and poach for 2-3 mins, or until a knife inserted into the thickest part of a spear can be pulled out with no resistance.
  • Meanwhile, return the spiced butter pan to the heat, then add the shrimp, wild garlic or herbs and lemon juice, basting the shrimps well. Taste and season, if necessary. Drain the asparagus and pile onto the warm platter, then pour over the shrimps and spiced butter. Garnish with the flowers, if using, then serve with chunks of crusty bread.

Nutrition Facts : Calories 195 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium

ROASTED ASPARAGUS WITH LEMON AND DILL



Roasted Asparagus with Lemon and Dill image

Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 bunches asparagus (2 pounds), trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon red-pepper flakes
2 teaspoons finely chopped fresh dill
2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

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From sweetcsdesigns.com


KETO GARLIC BUTTER SHRIMP AND ASPARAGUS - CAST IRON KETO
2019-02-21 Heat the butter and the olive oil in a 10.5″ or larger cast iron skillet over medium high heat. Once hot add in the garlic and asparagus, cook about 3 minutes. Move the asparagus to the side and add in the shrimp, cook 1-2 minutes per side until cooked through. Add the lemon juice to the skillet and cook another minute or so until most has ...
From castironketo.net


GRILLED ASPARAGUS & SHRIMP WITH PASTA RECIPE - EATINGWELL
Grill shrimp skewers and asparagus (place across the grates), covered, over medium 4 to 6 minutes or until shrimp are opaque and asparagus is crisp-tender, turning once. Step 6. Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup ...
From eatingwell.com


SHRIMP AND ASPARAGUS FOIL PACKS (GRILLED OR BAKED!) - COOKING CLASSY
2020-12-17 Instructions. Preheat a grill to medium-high heat (about 400 - 425 degrees F). Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop. Divide shrimp among packs near center then place asparagus to one side of the shrimp (going the long direction of the foil).
From cookingclassy.com


ASPARAGUS AND GRILLED SHRIMP SALAD WITH TARRAGON CREAM | METRO
Preheat the barbecue on medium heat. In a bowl, combine the cream, with the tarragon and mustard. Season with salt and pepper. Keep chilled. Coat the asparagus and bell pepper pieces in olive oil. Season with salt and pepper. Grill for 10 minutes or so, turning regularly. Coat the shrimp in the chilli powder and cook for 5 minutes on the ...
From metro.ca


HOT GARLIC SHRIMP AND ASPARAGUS RECIPE | MYRECIPES
Bake at 400° for 6 minutes or until toasted. Step 3. While bread toasts, heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, and peppers; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently. Step 4. …
From myrecipes.com


10 BEST PASTA WITH SHRIMP AND ASPARAGUS RECIPES | YUMMLY
2022-05-25 Fried Shrimp and Asparagus Salad On dine chez Nanou. asparagus, peeled prawns, radishes, arugula, seeds, orange, olive oil and 1 more. Pea Soup with Prawns and Asparagus. On dine chez Nanou. olive oil, prawns, fresh dill, asparagus, black bread, sour cream and 3 more.
From yummly.com


LEMON GARLIC BUTTER SHRIMP AND ASPARAGUS PACKETS - KITCHN
2020-06-29 Add 1 1/2 pounds large shrimp (peeled and deveined) and toss to coat. Divide 1 cup dried orzo between the four packets, then top with the shrimp and any liquid left in the bowl. Divide 1 pound trimmed asparagus and 6 tablespoons cubed unsalted butter between the packets. Tightly seal the packets. Grill or roast until the orzo is cooked and the ...
From thekitchn.com


ASPARAGUS WITH DILL BUTTER RECIPE – SNAP FITNESS USA
Asparagus is one of my favorite spring vegetables, and I’m so glad it’s asparagus season once again! In this recipe, the addition of garlic, dill, and butter keep it bright but satisfying. Even with the butter, it clocks in under 80 calories per serving! Serve it alongside grilled chicken or fish for a light lunch or dinner.
From franchisesales.snapfitness.com


GARLIC & DILL MARINATED SHRIMP - THE KITCHEN IS MY PLAYGROUND
2015-05-04 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.
From thekitchenismyplayground.com


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Top Asked Questions

How to cook garlic butter shrimp with asparagus?
To prepare the garlic butter shrimp recipe with asparagus: place a large non-stick skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the asparagus and season to taste. Saute the asparagus until crisp-tender, 4-6 minutes.
How to reheat grilled shrimp and asparagus?
Stir asparagus to coat them into the sauce and squeeze half of a lemon over the top of the grilled shrimp and asparagus. Allow reheating for 1-2 minutes. Remove grilled shrimp and asparagus from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like.
What is the best way to cook salmon and asparagus?
Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the butter mixture over the salmon and asparagus.
What goes well with shrimp&asparagus?
Succulent shrimp and fresh, snappy asparagus are a natural pairing, and these recipes celebrate just how well they work together. Whether it's a quick, convenient shrimp asparagus sheet pan dinner or a buttery risotto dish, shrimp and asparagus are here to save you from a lackluster evening meal.

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