Last night I decided to ignore the mess in my kitchen and to cook instead, meaning I added a few more bowls, knives and pans to the already overfilled sink. Yes, I know, gross! But sometimes I just want to ignore the dishes, make a fabulous dinner and then go dancing.
The dishes are awaiting me tonight.
Back to the food. I had shrimp and a bunch of dill in my refrigerator. So I came up with Shrimp with Lemony Dill Sauce recipe. The beauty of this sauce is that it can work amazingly well on top of chicken, fish, or mixed with blanched peas, asparagus or potatoes. You can serve this dish with rice, noodles, roasted potatoes or orzo. I did not have time to prepare any of those side dishes, so instead Imicrowaved some frozen Brussels Sprouts :)
for the sauce
2 tablespoons butter, divided
2 garlic cloves, sliced
3 tablespoons finely chopped white onion or shallots
1 teaspoon red pepper flakes
juice of one lemon (zest it first!)
handful of chopped dill
zest of one lemon
for the shrimp
2 teaspoons vegetable oil
1/2 pound medium sized shrimp, peeled and de-veined
1. In a sauce pan melt 1 teaspoon of butter (reserve the rest for later). Saute garlic and onions in the butter until they are soft (do not brown too much!).
2. Add lemon juice (but first zest the lemon!!!), the remainder of the butter and red pepper flakes. Lower the heat and let it hang out until the shrimp are ready.
3. In a separate pan heat the vegetable oil and saute the shrimp 1 minute on each side. Be very careful not to over-cook the shrimp.
4. Add the shrimp to the lemony butter sauce and then add lemon zest and dill, making it lemony dill sauce. Adjust for seasonings with salt and pepper and serve immediately!