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Shrimp with Dill

July 2012

Shrimp with Dill
From José Andrés’ Zaytinya in Washington, DC

Serves 4

5 tbsp. butter, cubed
1 pound medium-large shrimp, peeled and deveined
1 tsp. minced shallots
1 tsp. minced garlic
1 tsp. whole grain mustard
2 tbsp. freshly squeezed lemon juice (about half a lemon)
1 bunch fresh dill, stems removed and fronds chopped

Melt 1 tablespoon of the butter in a sauté pan over medium high heat. Season shrimp with salt and add them to the pan. Add the garlic and shallots and cook until shrimp are just starting to turn pink, about 2 minutes. 

Stir in the mustard and lemon juice, then add remaining 4 tablespoons of butter and half the dill. Swirl the pan and stir gently as the butter melts and creates a creamy, emulsified sauce. Sprinkle with remaining dill and serve.

Photograph by Greg Powers