Info
- Course: Cold Appetizer, Hors D'oeuvre, Tapas/Small Plates
- Skill Level: Easy
- Cost: Splurge
- Favorited: 13 Times
Can be made ahead of time.
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Spicy Shrimp
Cookbook
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
Nutritional information is based on 10 servings and 1/8 teaspoon of added salt per serving.
120 kcal
4 % daily value
6 % daily value
2 % daily value
162 mg
30 mg
16 g
0 g
0 g
2 g
127 mg
409 mg
2 g
5 g
11 % daily value
