Shrimp Dilly Dilly Recipes

CREAMY LEMON DILL SHRIMP

Steps:

• Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
• Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
• Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
• Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
• Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.

SHRIMP DILLY DILLY

Steps:

• Spray a non-stick skillet with non-stick spray that is butter flavored.
• Shell and devein the shrimp and rinse them under cold running water (or buy them shelled and cleaned.).
• Heat the skillet over moderate heat. When it is heated add the shrimp. Cook, covered, turning the shrimp once, until they are pink (about 3 to 5 minutes. Do not overcook!
• Remove shrimp from the heat and sprinkle them with the Tabasco, Worcestershire, dill, and lemon juice. Stir well and serve hot. I like to double the sauce so there is plenty.
• To serve: This entree goes well with boxed yellow (saffron) rice and a green or red vegetable.

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.

DILLED SHRIMP (REJER)

Steps:

• Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

LEMON & DILL SHRIMP SANDWICHES

Steps:

• Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.