Marinated Shrimp In Lemon Dill Sauce Recipes

GREEK-MARINATED SHRIMP SKEWERS WITH LEMON-DILL SAUCE

Steps:

• In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.*Note: If using wooden skewers, soak in water while the shrimp marinates.
• Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.
• Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet. *Note: if you're cooking the shrimp and veggies stovetop, there's no need to use skewers.

LEMON-DILL SHRIMP KABOBS

Steps:

• Peel, devein and rinse shrimp.
• Place shrimp in medium-sized deep bowl.
• For marinade, combine Lemon juice, chopped dill, oil, garlic, salt and black pepper in small bowl.
• Pour over shrimp.
• Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours.
• Meanwhile, cook zucchini in small amount of boiling water in small covered saucepan 2 minutes.
• Drain.
• Drain shrimp, reserving marinade.
• Thread shrimp, zucchini and bell pepper on 8 metal skewers.
• Grill kabobs on rack of uncovered grill directly over medium coals 10 to 12 minutes or until shrimp turn pink and vegetables are tender, turning once and brushing occasionally with some marinade during first half of cooking.
• Or, broil on unheated rack of broiler pan 3 to 4 inches from heat 10 to 12 minutes, turning once and brushing occasionally with some marinade during the first half of cooking.
• Discard any remaining marinade.
• Garnish with fresh dill sprigs if desired.

LEMON-DILL SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
• Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

MARINATED SHRIMP WITH CAPERS AND DILL

Steps:

• Heat 2 T. olive oil in a heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and saute until just opaque in center, about 3 minutes. Transfer to plate.
• Whisk next 5 ingredients in a large bowl. Whisk in 8 T. olive oil; season with salt and pepper. Mix in shrimp and their accumulated juices, capers, and scallions. Cool slightly, then cover and refrigerate at least 3 hours or up to 1 day.
• Arrange butter lettuce leaves on 8 pltaes. Top with shrimp, dividing equally. Drizzle with more marinade and garnish with lemon rounds and fresh dill sprigs.

LEMON-GARLIC MARINATED SHRIMP (ICE COLD AND REFRESHING)

Steps:

• Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.

MARINATED SHRIMP WITH CAPERS AND DILL

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
• Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.