Marinated Shrimp With Capers And Dill Recipes

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MARINATED SHRIMP WITH CAPERS AND DILL



Marinated Shrimp with Capers and Dill image

Provided by Robert Randolph

Categories     Shellfish     Sauté     Low Carb     Shrimp     Fall     Family Reunion     Potluck     Dill     Capers     Bon Appétit     Alabama

Yield Makes 8 first-course servings

Number Of Ingredients 12

10 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
1/4 cup drained capers
2 green onions, thinly sliced
1 head butter lettuce, leaves separated
1 lemon, cut into rounds (optional)
Fresh dill sprigs (optional)

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
  • Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.

MARINATED SHRIMP WITH CAPERS AND DILL



Marinated Shrimp With Capers and Dill image

This makes an elegant and easy first-course for your holiday meal (or at any time). The subtle flavors blend beautifully and really enhance the taste of the shrimp. Prep time does not include marinating time. What's great about this is that you can prepare it a day ahead and then assemble it in a jiffy.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

10 tablespoons extra virgin olive oil
1 1/2 lbs large raw shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
salt and pepper, to taste
1/4 cup drained nonpareil capers
2 scallions, thinly sliced
1 head butter lettuce, leaves separated
1 lemon, cut into rounds (for garnish)
fresh dill sprig (for garnish)

Steps:

  • Heat 2 T. olive oil in a heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute until just opaque in center, about 3 minutes. Transfer to plate.
  • Whisk next 5 ingredients in a large bowl. Whisk in 8 T. olive oil; season with salt and pepper. Mix in shrimp and their accumulated juices, capers, and scallions. Cool slightly, then cover and refrigerate at least 3 hours or up to 1 day.
  • Arrange butter lettuce leaves on 8 pltaes. Top with shrimp, dividing equally. Drizzle with more marinade and garnish with lemon rounds and fresh dill sprigs.

Nutrition Facts : Calories 252.6, Fat 18.6, SaturatedFat 2.6, Cholesterol 129.4, Sodium 298.1, Carbohydrate 4.4, Fiber 1.3, Sugar 0.6, Protein 18.1

COLD SHRIMP SALAD WITH CAPERS AND DILL



Cold Shrimp Salad With Capers and Dill image

If you can only have one shrimp salad recipe, this could be it. ;) I love the herby mayonnaise with capers and jalapenos! It makes a terrific dressing for the shrimp. Adapted from Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson. (Cook time does not include time to cool the shrimp.)

Provided by rickoholic83

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
40 large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 medium red onion, very thinly sliced
2 teaspoons kosher salt
1/2 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons fresh dill, minced
2 tablespoons capers, drained
2/3 cup fresh parsley, finely chopped
1 jalapeno pepper, seeded and minced

Steps:

  • Heat oil in a large, heavy skillet over high heat.
  • Add shrimp and saute until done.
  • Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
  • Cool and refrigerate at least 1 hour.
  • Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
  • Whisk mayonnaise and remaining ingredients in a large bowl.
  • Add shrimp and onion; mix to coat shrimp with dressing.

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