← Back to Search Results
sauteeing
Spicy Shrimp Recipe-10441

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

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
spice Spice
by Ana Sortun
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
nigella-express Nigella Express
by Nigella Lawson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-sweet-life The Sweet Life
by Kate Zuckerman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?