← Back to Search Results
sauteeing
Spicy Shrimp

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Serve these shrimp as a first course or on the ends of long bamboo skewers as an appetizer.

Yield: 10 portions as an hors d’oeuvre; 4 to 6 as an appetizer

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon finely minced garlic
  • 2 tablespoons finely minced shallots
  • 1¾ pounds large raw shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh lemon juice, or more to taste
  • 2 tablespoons finely chopped fresh dill

Directions

1. In a large skillet over low heat, heat the butter and olive oil. Add the garlic and shallots and sauté for 2 minutes without browning.

2. Add the shrimp, increase the heat slightly, and cook until the shrimp are just done, about 4 minutes. Add salt and pepper and toss well. Transfer to a bowl, scraping in all the sauce.

3. Add the lemon juice and dill; toss together well. Cover and refrigerate 3 to 4 hours before serving. Adjust the seasonings and serve.


© 1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings and 1/8 teaspoon of added salt per serving.

120kcal (6%)
45mg (4%)
3mg (6%)
64mcg RAE (2%)
162mg
30mg
16g
0g
0g
2g
127mg (42%)
409mg (17%)
2g (10%)
5g (8%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Jemjam

    11.20.09 Flag comment

    While these sound quite tasty, how are they spicy? Perhaps the title should be changed to "Garlic Shrimp"?

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-masala American Masala
by Suvir Saran
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
a-new-way-to-cook A New Way to Cook
by Sally Schneider
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?