SHRIMP AND DILL RECIPES

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SHRIMP WITH LEMON AND DILL RECIPE - GRACE PARISI | FOOD & WINE



Shrimp with Lemon and Dill Recipe - Grace Parisi | Food & Wine image

Plus: More Fish and Seafood Recipes 

Provided by Grace Parisi

Yield 12

Number Of Ingredients 7

3 pounds large shrimp, shelled and deveined, tails left on
Salt and freshly ground pepper
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1/4 cup coarsely chopped dill
3/4 cup water
Warm pita bread, for serving

Steps:

  • Season the shrimp with salt and pepper and cook in 3 batches: For each batch, heat 1/3 cup of the olive oil in a large deep skillet. Add one-third of the shrimp and cook over high heat, turning once, until golden, about 3 minutes. Add 2 tablespoons of the lemon juice and 1 tablespoon of the dill and toss to coat, then transfer the shrimp as it's cooked to a large deep serving platter. Add 1/4 cup of the water to the skillet and boil over high heat, scraping up any browned bits from the bottom of the skillet, until the juices are reduced to 2 tablespoons; add to the cooked shrimp.
  • Add the remaining 2 tablespoons of lemon juice and 1 tablespoon of dill to the shrimp and season with salt and pepper. Toss well. Serve the shrimp warm or at room temperature, with the warm pita bread.

DILLED SHRIMP (REJER) | ALLRECIPES



Dilled Shrimp (Rejer) | Allrecipes image

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

Total Time 8 hours 50 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 10

2 quarts water
¼ cup coarse salt
? cup white sugar
5 sprigs dill
2 pounds medium shrimp, with shells
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon minced dill
¼ teaspoon salt
¼ teaspoon pepper

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, CarbohydrateContent 9.5 g, CholesterolContent 172.5 mg, FatContent 5.4 g, ProteinContent 23.1 g, SaturatedFatContent 0.9 g, SodiumContent 2888.6 mg, SugarContent 8.3 g

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