SHRIMP BUTTER
This is a great dip for parties. It goes a long way and is served at room temperature so it does not have to be kept hot or cold. I usually serve it on thin wheat crackers.
Provided by ROCKSTAR1115
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 3h5m
Yield 16
Number Of Ingredients 7
Steps:
- Place the butter and cream cheese into a medium bowl, and beat with an electric mixer. Add the shrimp, onion, lemon juice, garlic salt and mayonnaise; beat until fluffy. Cover and chill for several hours before serving. Allow the butter to come to room temperature before serving.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 1 g, Cholesterol 63.8 mg, Fat 16.5 g, Protein 4.4 g, SaturatedFat 9 g, Sodium 202.6 mg, Sugar 0.2 g
LEMON-DILL SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Provided by Bobby Flay
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
SHRIMP IN DILL BUTTER
Provided by Ruth Cousineau
Categories Appetizer Christmas Oscars Father's Day Shrimp Christmas Eve Ramekin Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F with rack in middle.
- Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.) Transfer to a rack to cool.
- Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan. Arrange 2 shrimp, with tails up and facing each other, in each ramekin. Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes. Serve with toasts.
GRILLED LEMON-DILL SHRIMP
This grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.
Nutrition Facts : Calories 221 calories, Fat 15g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 578mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SHRIMP IN DILL BUTTER
by Ruth Cousineau from Gourmet Magazine, December 2008 edition. In this marriage of give and take, shallot-dill butter makes jumbo shrimp taste as sweet as langoustines. In return the shrimp impart their juice to the butter as they bake, creating a silky sauce. With toasted brioche in hand, you'll want to sop up every last drop.Toasts can be made 1 day ahead and kept in airtight container at room temperature & ramekins can be assembled 1 day ahead and chilled - bring to room temperature.
Provided by Manami
Categories Healthy
Time 1h
Yield 8 Ramekins
Number Of Ingredients 5
Steps:
- Preheat oven to 375ºF with rack in the middle.
- 8 (2-ounce) ramekins or small ovenproof cups
- Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.)
- Transfer to a rack to cool.
- Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper.
- Put a dab of dill butter in each ramekin, then put ramekins in sheet pan.
- Arrange 2 shrimp, with tails up and facing each other, in each ramekin.
- Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes.
- Serve with toasts.
Nutrition Facts : Calories 547.6, Fat 14.1, SaturatedFat 6.6, Cholesterol 108, Sodium 997.8, Carbohydrate 78.6, Fiber 4.5, Sugar 0.4, Protein 24.7
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