Shrimp In Dill Butter Recipes

LEMON GARLIC SHRIMP RECIPE

Steps:

• Heat a large skillet over medium-low heat and melt the butter and olive oil together.
• Add garlic and shallots to the pan and cook for around two minutes, stirring often (don't let them brown).
• Add the shrimp to the pan and increase the heat slightly. Cook for around 3-4 minutes, turning once until just done to taste (the shrimp will turn pink).
• Add salt and pepper to taste and toss to combine.
• Remove shrimp to a bowl and scrape all sauce into the bowl as well.
• Add lemon juice and dill to the bowl and mix well
• Serve immediately or refrigerate for 3-4 hours before serving chilled.

SHRIMP IN DILL BUTTER

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.

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD

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.

LEMON-DILL SHRIMP

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.

SHRIMP WITH TOMATO AND DILL

Steps:

• Saute shrimp in the butter over high heat until they just turn pink-white and remove them immediately to a serving dish. They should be undercooked in the center at this point.
• Add shallots and garlic to the pan and saute 30 seconds, or until slightly wilted but not brown. Add Cognac and white wine and boil hard until almost evaporated. Add stock and reduce by slightly more than half. Add tomato puree, dill and sugar. Season to taste with salt and pepper.
• Bring the sauce to a boil and add shrimp and their juices to it. Bring the mixture back to a boil, checking the seasoning once more but taking care not to overcook the shrimp. Remove from the heat and stir in the butter until blended. Serve with pasta or rice.

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.

SHRIMP IN DILL BUTTER

Steps:

• Preheat oven to 375ºF with rack in the middle.
• 8 (2-ounce) ramekins or small ovenproof cups
• 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.

DILLED SHRIMP (REJER)

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.

GRILLED SHRIMP AND ASPARAGUS WITH DILL BUTTER

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.

GARLIC BUTTER SHRIMP

Steps:

• In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.

GRILLED LEMON-DILL SHRIMP

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.