Pan-Fried Shrimp with Dill

Pan-Fried Shrimp with Dill

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

  • Quick Glance
  • Quick Glance
  • 5 M
  • 10 M
  • Serves 8
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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.
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.
Toss the shrimp well and serve them warm with the sauce on individual small meze plates or on a platter.
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Recipe Testers Reviews

Who would have thunk it? Dill and shrimp? Together? It didn’t even cross my mind until I saw this recipe. The combination was pleasantly surprising. All you do is quickly cook the shrimp and add a creamy dill and lemon dressing while the shrimp are still warm. Very simple and fast. The recipe specifies 1 to 2—or more—tablespoons fresh dill. We used about 3 tablespoons for a more pronounced dill flavor. I added some sauteed garlic to half the shrimp, and I preferred it that way. If you want to try a different shrimp dish, give this one a go.


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