Wednesday, July 30, 2014

So Good Shrimp w/ Dill Butter


Ok, listen up.

It's hot.
I'm not in the mood to cook lately, that happens to me in the summer.

I just want to drink gin and tonics or white wine on the patio w/ some sliced garden tomatoes and fresh mozzarella.

Not good enough for the other eater in the house, he needs a MEAL.

So, here is a meal that I have made 3 times in the last month.
It never gets old, it's SO good.

How can butter and dill with grilled shrimp be anything but good?

It's a simple recipe inspired by A Change of Appetite, and is probably best in the spring when asparagus is local and in season.


You can do all of this in a skillet in the kitchen, but why heat up the house?
I do it right on the grill in my Lodge professional skillet.

Grill a bunch of asparagus (or blanch for 3 minutes until bright green).

In a separate pan, heat some oil and saute or grill about 1/2 lb. large shrimp for about 3 minutes (don't overcook).
At the last minute, throw in half a stick of butter, and a big tablespoon of chopped fresh dill.


Sprinkle a pinch of sea salt over everything once you're done.

Plate the asparagus, then add the buttery dilly shrimp on top.

You don't even need lemon on this one.


I even made this for a dinner party as a first course, and everyone loved it.

Simple is best!

4 comments:

Natalia B said...

OMG - I'm with you. Love summery gin & tonics (or summer in a tall glass, a recipe from the NYTimes - basically a gin & tonic with some muddled mint and lime added to it) or a nice crisp white.

This recipe looks fabulous for a hot summer night!

Ciao Chow Linda said...

Ditto for me too - a g&t (with a cucumber slice) and some mozz and tomatoes is perfection. But I love the ease and beauty and deliciousness of this recipe too.

Anonymous said...

I made this last night, and my family went nuts!

you always make me look like a star.
My kids think I am the best cook!

thank you Ms. Snacks.

Proud Italian Cook said...

I got to get that pan, I love it for the grill, a perfect summer meal you created. Just thinking, I would use that pan for my blackened fish too, out on the grill.