Lemon Dill Sauce Recipe Recipe For Shrimp

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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

MARINATED SHRIMP IN LEMON-DILL SAUCE



Marinated Shrimp in Lemon-Dill Sauce image

Make and share this Marinated Shrimp in Lemon-Dill Sauce recipe from Food.com.

Provided by Toby Jermain

Categories     < 60 Mins

Time 1h

Yield 10 appetizer servings

Number Of Ingredients 11

2 lbs large shrimp, unpeeled
2 quarts ice water, with
2 tablespoons kosher salt, dissolved in it
1 1/2 cups mayonnaise
1/2 cup low-fat sour cream or 1/2 cup drained nonfat yogurt (I use my Yogurt Cheese, Yogurt Cheese - 'Labanee', in Arabic for a thicker consistency)
1/3 cup fresh lemon juice
1/4 cup sugar, less to taste (start with 1-2 Tbsp, and adjust to taste)
1/2 teaspoon salt, to taste
1/2 teaspoon fresh ground black pepper, plus additional to taste
1 large red onions or 1 large other sweet onion, thinly sliced
1/3 cup chopped fresh dill, more to taste (0.1 oz)

Steps:

  • Rinse shrimp well, soak in cold salted water for 30 minutes.
  • Transfer salted water to a large saucepan, and bring to a full rolling boil over high heat.
  • Add shrimp, and cook for only 4-5 minutes, just until pink and firm.
  • Drain immediately, and cool under cold running water.
  • Peel and devein when cool enough to handle, and refrigerate until needed.
  • In a medium bowl, whisk together all remaining ingredients until well combined.
  • Taste, and adjust seasonings.
  • Stir in shrimp until well coated, and season to taste with salt and pepper.
  • Refrigerate overnight, stirring several times, and serve chilled with toothpicks.

Nutrition Facts : Calories 278.3, Fat 14.8, SaturatedFat 2.9, Cholesterol 152.1, Sodium 1906.3, Carbohydrate 17.1, Fiber 0.3, Sugar 8.1, Protein 19.3

SHRIMP AND LEMON SKEWERS WITH FETA DILL SAUCE



Shrimp and Lemon Skewers With Feta Dill Sauce image

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

1/2 cup low-fat plain yogurt
1 scallion, white and light green parts only thinly sliced
4 garlic cloves, finely chopped
2 1/2 tablespoons fresh dill, finely chopped
1/2 cup feta cheese, crumbled (2 ounces)
salt & freshly ground black pepper (to taste)
1/4 cup extra virgin olive oil
2 lbs large shrimp, peeled and deveined, EXTRA LARGE, if available
2 lemons, cut into 12 wedges

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

LEMON SHRIMP DILL DIP



Lemon Shrimp Dill Dip image

Whip up cream cheese and tangy dressing to make this Lemon Shrimp Dill Dip super creamy. Adding Worcestershire sauce and lemon juice gives this shrimp dill dip a surprising kick that's sure to impress!

Provided by My Food and Family

Categories     Sauces & Condiments

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 8

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup MIRACLE WHIP Dressing
1 Tbsp. cocktail sauce
1 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. LEA & PERRINS Worcestershire Sauce
1/8 tsp. dill weed
1/4 lb. cooked cleaned baby shrimp, finely chopped

Steps:

  • Mix all ingredients except shrimp until blended.
  • Stir in shrimp.

Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

LEMON-DILL SHRIMP & PASTA



Lemon-Dill Shrimp & Pasta image

Enjoy a dine-out experience at home with our favorite Italian pasta dish, complete with succulent shrimp and spinach tossed in a zesty lemon-garlic sauce. Budget dinner price: $2.45 per serving.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

12 ounces frozen peeled and deveined medium shrimp, thawed
1 lemon
8 ounces dried fettuccine
2 tablespoons olive oil
3 -4 garlic cloves, thinly sliced
6 cups Baby Spinach
1/2 teaspoon italian seasoning, crushed
salt, to taste
ground black pepper, to taste
fresh dill (optional)

Steps:

  • Rinse shrimp; pat dry with paper towels. Finely shred 1 teaspoon peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.
  • Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minute. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 tablespoons of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once.
  • CHANGE-UP:.
  • Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.

Nutrition Facts : Calories 357.3, Fat 10.4, SaturatedFat 1.7, Cholesterol 155.9, Sodium 533.5, Carbohydrate 45.1, Fiber 3.3, Sugar 1.6, Protein 21.3

CREAMY LEMON DILL SHRIMP



Creamy Lemon Dill Shrimp image

There is nothing ordinary about this Creamy Lemon Dill Shrimp. Fabulous and full of flavor, this shrimp is ah-mazing on its own or over your favorite rice or pasta. Switch up your same old, same old shrimp recipe for this one today!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 8

1 ½-2 pounds large shrimp (peeled and de-veined, tails removed if desired)
3 tablespoons butter (divided)
3 teaspoons minced garlic
⅓ cup chicken broth
½ cup heavy cream (OR half and half mixed with 1 tablespoon corn starch)
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped dill
cracked black pepper to taste

Steps:

  • Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
  • Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
  • Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
  • Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
  • Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.

Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Protein 36 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 441 mg, Sodium 1418 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY LEMON DILL SHRIMP PASTA



Creamy Lemon Dill Shrimp Pasta image

Provided by Amy @ The Blond Cook

Categories     Seafood

Time 15m

Number Of Ingredients 10

8 ounces fettuccine, cooked according to package directions
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon freshly cracked black pepper (more or less, to taste)
1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter
1 tablespoon freshly minced garlic
1/4 cup lemon juice
1 cup heavy cream
3/4 cup shredded Parmesan cheese
2 teaspoons chopped fresh dill

Steps:

  • Rinse shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
  • Melt butter in a large skillet over medium high heat. Cook shrimp for approximately 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to a plate and set aside (leave remaining butter and juices in pan from shrimp).
  • In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
  • Add lemon juice, heavy cream, Parmesan cheese and whisk to combine. Bring to a boil, reduce heat and simmer for 4-5 minutes or until slightly thickened.
  • Return shrimp to skillet and sprinkle evenly with fresh dill. Serve over cooked pasta.

LEMON-DILL SHRIMP



Lemon-Dill Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds medium-large shrimp, shelled, deveined and patted dry with a towel
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh dill

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
  • Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

DILL SAUCE



Dill Sauce image

This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste.

Provided by Lisa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 4

½ cup sour cream
1 ½ tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill

Steps:

  • Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Nutrition Facts : Calories 68.5 calories, Carbohydrate 2.7 g, Cholesterol 12.6 mg, Fat 6 g, Protein 0.9 g, SaturatedFat 3.8 g, Sodium 156.1 mg, Sugar 0.1 g

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  • Light a grill. In a medium 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 with the olive oil. Add the shrimp and lemons, season with salt and pepper and toss to coat. Thread 4 shrimp and 2 lemon wedges onto each of 12 skewers. Season with salt and pepper and grill over a medium-hot fire, turning occasionally, until the shrimp are charred and cooked through, about 5 minutes. Transfer the skewers to a platter and serve at once with the feta sauce.


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