Dill-Stuffed Shrimp with Baked Lemon

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

On a foraging trip near my house, Jean-Georges and I collected bags of yarrow, which grows wild throughout much of the country. We used it to stuff shrimp. Later we played around with other herbs, and found dill and fennel to be the best. The lemon could be omitted from this recipe, but it’s a nice technique that does more than warm and sweeten the fruit; try it.

Since this is a light dish,