Best Shrimp In Dill Butter Recipes

SHRIMP WITH DILL SAUCE

Shrimp With Dill Sauce image

Make and share this Shrimp With Dill Sauce recipe from Food.com.

Provided by Creation In Hope

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup butter
1/3 cup flour
2 1/4 teaspoons salt
1 1/4 teaspoons dill weed
4 cups milk
6 cups cooked shrimp

Steps:

In pan melt butter.
Blend in flour, salt and dill.
Slowly add milk, stirring constantly until smooth and thickened.
Add shrimp.
Serve on toast.

Nutrition Facts : Calories 164.8, Fat 12.2, SaturatedFat 7.6, Cholesterol 37.4, Sodium 768.4, Carbohydrate 9.7, Fiber 0.1, Protein 4.6

SHRIMP IN DILL BUTTER

Shrimp in Dill Butter image

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

Ingredients

12 (1/2-inch-thick) slices brioche or firm white sandwich bread, crusts discarded
16 jumbo shrimp, peeled, leaving tail fan attached, and deveined
3/4 stick unsalted butter, softened
2 tablespoons finely chopped dill
1 tablespoon finely chopped shallot
Equipment: 8 (2-ounce) ramekins or small ovenproof cups

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 SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD

Grilled Shrimp with Lemon-Dill Butter and Orzo Salad image

Provided by Bobby Flay

Categories appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 cups lemon juice
3 tablespoons finely chopped fresh dill
2 sticks unsalted butter, slightly softened
Salt
Fresh dill
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 pound orzo pasta, cooked al dente, drained
6 ounces feta cheese, crumbled
1 large yellow pepper, finely diced
1 large red pepper, finely diced
1/2 cup kalamata olives, pitted and quartered
2 scallions, finely sliced
1 tablespoon finely chopped fresh oregano
40 jumbo shrimp, peeled and deveined
Olive oil
Salt and freshly ground pepper

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.

GARLIC BUTTER SHRIMP

Garlic Butter Shrimp image

Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Brandon, Mississippi. "I like to serve them over wild rice mix from a box," she says.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound uncooked medium shrimp, peeled and deveined
2 to 3 garlic cloves, minced
1/4 cup butter
3 tablespoons lemon juice
Hot cooked rice

Steps:

In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.

Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 199mg cholesterol, Sodium 309mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.

LEMON-DILL SHRIMP

Lemon-Dill Shrimp image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds medium-large shrimp, shelled, deveined and patted dry with a towel
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh dill

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.