Marinated Shrimp With Capers And Dill Recipes

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MARINATED SHRIMP WITH CAPERS AND DILL



Marinated Shrimp With Capers and Dill image

This makes an elegant and easy first-course for your holiday meal (or at any time). The subtle flavors blend beautifully and really enhance the taste of the shrimp. Prep time does not include marinating time. What's great about this is that you can prepare it a day ahead and then assemble it in a jiffy.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

10 tablespoons extra virgin olive oil
1 1/2 lbs large raw shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
salt and pepper, to taste
1/4 cup drained nonpareil capers
2 scallions, thinly sliced
1 head butter lettuce, leaves separated
1 lemon, cut into rounds (for garnish)
fresh dill sprig (for garnish)

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.

Nutrition Facts : Calories 252.6, Fat 18.6, SaturatedFat 2.6, Cholesterol 129.4, Sodium 298.1, Carbohydrate 4.4, Fiber 1.3, Sugar 0.6, Protein 18.1

MARINATED SHRIMP WITH CAPERS AND DILL



Marinated Shrimp with Capers and Dill image

Provided by Robert Randolph

Categories     Shellfish     Sauté     Low Carb     Shrimp     Fall     Family Reunion     Potluck     Dill     Capers     Bon Appétit     Alabama

Yield Makes 8 first-course servings

Number Of Ingredients 12

10 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
1/4 cup drained capers
2 green onions, thinly sliced
1 head butter lettuce, leaves separated
1 lemon, cut into rounds (optional)
Fresh dill sprigs (optional)

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.

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