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Spicy Shrimp

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

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

Cooking Methodsauteeing

CostSplurge

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Cocktail Party, Cooking for a date, game day

Recipe Coursecold appetizer, hors d'oeuvre, tapas/small plates

Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, garlicky, herby, juicy, savory, spiced

Type of Dishskewer

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

Instructions

  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.

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

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