According to author Clifford A. Wright, in Greece there are a veritible plethora of meze that go by the name garides tighanites, or fried shrimp. This particular recipe is best served warm, although room temperature is quite nice, too. He usually serves this with some crusty bread and a bottle of ouzo. Quite perfect, I think.–David Leite
LC Dill-Free Zone Note
In case you’ve declared your home a dill-free zone—we know, improbable yet still possible—rest assured, we strongly suspect this shrimp recipe would do quite nicely with any number of various herbs in its place, including tarragon, chervil, and parsley, to name but a few.
Pan-Fried Shrimp with Dill Recipe
- Quick Glance
- 5 M
- 10 M
- Serves 8
- 3 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 2 pounds large fresh shrimp, preferably head-on, or 1 pound previously frozen headless shrimp, shells removed and reserved for making shrimp stock, if desired
- Salt, to taste
- Juice of 1 lemon
- 1 to 2 tablespoons finely chopped dill leaves, to your taste
- 1. In a large skillet, melt the butter with 2 tablespoons olive oil over medium heat. Add the shrimp, season with salt, and cook, tossing and stirring. until the shrimp are reddish orange and firm, 2 to 3 minutes. Dump the shrimp into a serving bowl.
- 2. In a small bowl, whisk together the remaining 2 tablespoons olive oil, the lemon juice, and dill to create a creamy vinaigrette. Dribble the vinaigrette over the shrimp.
- 3. Toss the shrimp well and serve them warm with the sauce on individual small meze plates or on a platter.
Hungry for more? Chow down on these:
Pan-Fried Shrimp with Dill Recipe © 2003 Clifford A. Wright. Photo © 2003 Duane Winfield. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!