Go Back
Print Recipe

Spicy Shrimp

A favorite lemon and dill make-ahead appetizer from the Silver Palate Cookbook
Prep Time15 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: gluten free, optional dairy-free, Shellfish
Servings: 10
Author: Lisa Power

Ingredients

  • 2 pounds large raw shrimp
  • 2 Tablespoons sweet butter plus 1 Tablespoon olive oil * OR substitute 2 Tbls. Butter-Flavored Olive Oil instead of the butter & olive oil
  • 1 Tablespoon finely minced garlic
  • 2 Tablespoons finely minced shallots
  • Salt and freshly ground pepper to taste
  • 2 Tablespoons lemon juice or more to taste
  • 2 Tablespoons finely chopped fresh dill

Instructions

  • Peel and devein shrimp. Pat dry with paper towels.
  • In a large skillet over low heat, melt butter with olive oil. Add garlic and shallots and sauté for 2 minutes without browning.
  • Add shrimp, increase heat slightly, and cook shrimp for 3-5 minutes, or until just done to taste. Add salt and pepper to taste and toss well. Remove to a bowl, scraping in all the sauce.
  • Add lemon juice and dill; toss together well. Cover and refrigerate 3 to 4 hours (or overnight) before serving. Adjust seasonings to taste.
  • Warm slightly (to melt butter) and serve as a first course or on the ends of long bamboo skewers as an appetizer.