DILLY SHRIMP
A friend shared the recipe for this delicious hors d' oeuvre. The zesty sauce complements the shrimp nicely and guarantees they'll be gobbled up.
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine mayonnaise, sour cream, lemon juice and sugar. Stir in onion, dill, salt and shrimp. Cover and refrigerate for 8 hours or overnight. Serve with toothpicks.
Nutrition Facts : Calories 382 calories, Fat 29g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 450mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.
DILLED SHRIMP (REJER)
You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!
Provided by WOLSELEY
Categories Appetizers and Snacks Seafood Shrimp
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
- Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 9.5 g, Cholesterol 172.5 mg, Fat 5.4 g, Protein 23.1 g, SaturatedFat 0.9 g, Sodium 2888.6 mg, Sugar 8.3 g
CREAMY SHRIMP AND DILL WEDGE SALAD
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the shrimp: Fill a large bowl with water and add plenty of ice; set aside. Fill a large pot halfway with water. Add 1/4 cup dill, 2 smashed garlic cloves, a nice pinch of salt and a few grinds of pepper. Bring to a boil, then reduce the heat to medium low and simmer until fragrant, about 5 minutes. Add the shrimp; remove the pot from the heat and let sit, stirring occasionally, until the shrimp is pink and opaque, 2 to 3 minutes. Drain and transfer to the ice bath to cool.
- Combine the remaining 1 cup dill, 1 grated garlic clove, the mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest and sugar in a large bowl. Taste, then season with a pinch of salt and a few grinds of pepper.
- Remove the shrimp from the ice bath, dry gently with a paper towel and coarsely chop. Stir into the dressing until combined.
- Cut the iceberg lettuce into 4 wedges. Tear the first few layers from the center of each wedge to create a "bowl" in the wedge; divide among plates. Fill the lettuce bowls with the shrimp salad, letting it spill over the wedge. Garnish with chopped dill. Serve cold or at room temperature.
SHRIMP DILLY DILLY
Some of you may remember back in the Fifties, a psychologist named Theodore Rubin, wrote a diet book and called it "A Thin Book by a Formerly Fat Psychologist." In it he included this excellent recipe that I make to this day.
Provided by Lorraine of AZ
Categories Very Low Carbs
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Spray a non-stick skillet with non-stick spray that is butter flavored.
- Shell and devein the shrimp and rinse them under cold running water (or buy them shelled and cleaned.).
- Heat the skillet over moderate heat. When it is heated add the shrimp. Cook, covered, turning the shrimp once, until they are pink (about 3 to 5 minutes. Do not overcook!
- Remove shrimp from the heat and sprinkle them with the Tabasco, Worcestershire, dill, and lemon juice. Stir well and serve hot. I like to double the sauce so there is plenty.
- To serve: This entree goes well with boxed yellow (saffron) rice and a green or red vegetable.
Nutrition Facts : Calories 243.7, Fat 3.9, SaturatedFat 0.8, Cholesterol 345.6, Sodium 345.9, Carbohydrate 2.9, Sugar 0.3, Protein 46.2
LEMON-DILL SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
DILLY SHRIMP DANCING ON THE BBQ
Original recipe from Gourmet Mag. I love shrimp and this is a great recipe. You can BBQ before your guests arrive and have it all ready, or place on a salad of avocado with bacon and fresh greens. Gotta go get the shrimp........
Provided by Sassy Cat
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the dill, lemon juice, oil, and ground pepper to make a marinade.
- Add shrimp and marinade for 30 minutes and then place shrimp on shewers.
- Sprinkle shrimp with smokey paprika and grill or place on the BBQ until they turn pink.
Nutrition Facts : Calories 302.1, Fat 16.4, SaturatedFat 2.4, Cholesterol 259.2, Sodium 252.9, Carbohydrate 2.2, Sugar 0.2, Protein 34.7
SHRIMP AND DILL DEVILED EGGS
Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half lengthwise. Remove yolks. Set aside whites.
- In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
- Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.9 g, Cholesterol 113.2 mg, Fat 6.3 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 102.9 mg, Sugar 0.3 g
LEMON & DILL SHRIMP SANDWICHES
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. -Monica Kolva, Millville, New Jersey
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 sandwiches.
Number Of Ingredients 9
Steps:
- Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.
Nutrition Facts : Calories 534 calories, Fat 31g fat (6g saturated fat), Cholesterol 156mg cholesterol, Sodium 992mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
SHRIMP IN DILL BUTTER
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
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.
DILL AND GARLIC SHRIMP SKEWERS
Steps:
- In a saucepan of boiling water boil the garlic for 15 to 20 minutes, or until it is tender but not soft, drain it, and discard the peel carefully, leaving the cloves whole. In a bowl whisk together the dill seeds, the fresh dill, the lemon juice, and the red pepper flakes, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Onto the end of each skewer thread a shrimp and 1 garlic clove. Arrange the skewers, shrimp end down, in a bowl just large enough to hold them. Pour the marinade over the shrimp, and let the shrimp marinate, cover loosely and chilled, basting them occasionally, for 3 hours. Drain the shrimp, arrange them in a shallow baking pan, and bake them in the upper third of a preheated 425°F. oven for 1 to 2 minutes, or until they are just cooked through.
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