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Spicy Shrimp Recipe-10441

Photo by: Joseph De Leo
Comments: 1


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


  • 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


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%)
127mg (42%)
409mg (17%)
2g (10%)
5g (8%)
2mg (11%)

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  • Jemjam

    11.20.09 Flag comment

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


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