According to Wright, in Greece, there are a variety of meze that go by the name garides tighanites, “fried shrimp.” This particular recipe is best made with fresh shrimp and served warm, although room temperature is very nice, too. He usually serves this with some crusty Greek or Italian bread and a glass of ouzo. Quite perfect, I think.–Clifford A. Wright
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, with their heads, or 1 pound previously frozen headless shrimp, shells and/or heads removed and saved for making shrimp stock, if desired
- Salt, to taste
- Juice of 1 lemon
- 1 to 2 tablespoons finely chopped fresh dill, to your taste
- 1. In a large skillet, melt the butter with 2 tablespoons of the olive oil over medium heat, then cook the shrimp seasoned with salt until red-orange and firm, 2 to 3 minutes, tossing and stirring. Remove and set aside in a serving bowl.
- 2. In a small bowl, whisk together the remaining 2 tablespoons olive oil, the lemon juice, and dill to make a creamy yellow vinaigrette and pour it over the shrimp.
- 3. Toss the shrimp well and serve them warm with the sauce on individual small meze plates or on a platter.
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Pan-Fried Shrimp with Dill Recipe © 2003 Clifford A. Wright. Photo © 2003 Duane Winfield. All rights reserved.