Spicy Shrimp

Name: Spicy Shrimp
Yield: 10 portions as an hors d’oeuvre; 4 to 6 as an appetizer
Ingredients: 2 tablespoons fresh lemon juice, or more to taste; 2 tablespoons finely chopped fresh dill; 1¾ pounds large raw shrimp, peeled and deveined; 1¾ pounds large raw shrimp, peeled and deveined; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 tablespoon finely minced garlic; 2 tablespoons finely minced shallots

Preparation info

10
portions as an hors d’oeuvre

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

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

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 tab

Starter
Gluten-free
Spicy

Method

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.
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.
Add the lemon juice and dill; toss