We always serve shrimp during special occasions such as the Feast of Saints, Christmas, New Year and Birthdays. Typically, we boil it or mix it with vegetables so, for a change I decided to infuse it with herbs and put it in the oven!
Just like parsley, fennel and cumin, the herb Dill belongs to the Umbelliferae family. The perennial herb has an anise-like flavour and it is widely used in different culinary dishes all over the world. It is rich with antioxidant properties and dietary fibers.
1 pound medium-large shrimp
3 teaspoons unsalted butter
half teaspoon lemon zest (optional)
2-3 tablespoons Lemon juice
1 tablespoon fresh dill (minced)
1-2 tablespoons Olive oil
1 tablespoon Paprika
Salt and pepper to taste
Rinse the shrimp under cold running water and drain.
De-vain the shrimp by cutting the back portion. (Cut horizontally make sure to allow space for the butter filling)
Put the shrimp in a bowl and marinade it with salt, pepper, paprika and lemon juice.
- Mix the butter with the fresh dill and lemon zest and add a bit of salt and pepper
- Stuff the back portion of the shrimp with the butter-dill filling and drizzle it with olive oil
Heat the oven to 400°F and bake the shrimp for 6-8 minutes until pink and cooked through.
The guests enjoyed the Lemon-Dill Shrimp, I’m sure you will too!