I must try this very soon. It incorporates three of my favorite flavors… shrimp, dill, and (duh) capers! YUMMY!!
recipe and photograph respectfully swiped from Kalofagas.ca
- 1/4 c. Olive Oil, plus extra
- 1 lb of Raw Shrimp, cleaned
- 3 tbs. Lemon Juice
- 2 tsp Dijon Mustard
- 2 tbs Dill
- 2 cloves Garlic, minced
- Greens from 2 Chives, chopped
- 1 tbs chopped Fresh Parseley
- 1 tbs Lemon Zest
- 2 tbs Capers
- splash of fruity white or rose wine
- salt & pepper to taste
In a bowl, mix the herbs, olive oil, dijon mustard, and capers until well blended. Adjust herbs to your taste, and add salt & pepper if needed. Set aside.
Heat a large skillet over medium high heat. Season shrimp with salt and pepper, and saute quickly in Olive Oil. When finished, remove to a plate and keep warm. Keep pan on heat.
Deglaze the pan with the wine, loosening any bits, and add shrimp back in. Add the dill/caper sauce and, over lower heat, saute the shrimp until the sauce is warm and the shrimp is done.
Serve warm or at room temp. Sprinkle a little fresh dill and add a few lemon twists for garnish. If serving with wine, use a fruitier variety to balance the tartness of the dish. Also holds up well with a crusty bread.