This recipe is a gesture in the direction of Julia Child’s Shrimp in Lemon and Garlic – I used her minced zest strategy. My husband walked in while I was mincing – the tip of my chef’s knife weighted by my right palm, as the left (I’m a lefty) handle-end doing the work of miniaturizing. He was like, you know we have a zester… I was like, Hello Sweetie (insert image of River Song greeting bowtie Dr. Who) and then said, not today, I’m channelling a chef who says so. So mince I must.
Ever the Mediterranean, I added more garlic than recommended. And more dill! But I left out salt, I don’t know why. My husband and I ate it for dinner. He on a flat plate with no juices (he doesn’t like left over juices). Mine in a bowl fill to the brim with liquids. He’d then wait patiently for me to toss my discarded tail into a side dish, before dunking his shrimp into my bowl for more of the delicious lemon, garlic sauce. This would be great over a pasta or sopped up with a big old crusty bread.
Dill, Lemon & Garlic Shrimp
Prep Time 10 minutes; Cook Time 5 minutes; Total Time 15 minutes
- 31-40 shrimp, peeled, deveined, raw, tails on
- 4 tablespoons olive oil
- 6 cloves garlic, pressed
- zest of half a lemon, minced
- juice of two lemons
- 1 teaspoon dill
- Pour the olive oil in a large skillet on medium-high heat, and add the pressed garlic. Allow about 1 minute for garlic to saute, and add the zest. Leave this for another 30 seconds to infuse the oil with zest.
- Add the shrimp and the dill, stirring occasionally. They cook quickly, about two minutes. As Julia says, “When the shrimp have curled… and feel springy” remove from heat.
- Add the lemon juice, stir, and serve.
Yield 4 servings
Serving Size 8-10 shrimp