Lemon-Dill Shrimp Recipe

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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!

IMG_3752Just 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.

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Ingredients:

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

Directions:

  1. Rinse the shrimp under cold running water and drain.

  2. De-vain the shrimp by cutting the back portion. (Cut horizontally make sure to allow space for the butter filling)

  3. Put the shrimp in a bowl and marinade it with salt, pepper, paprika and lemon juice.

  4. Mix the butter with the fresh dill and lemon zest and add a bit of salt and pepper
  5. Stuff the back portion of the shrimp with the butter-dill filling and drizzle it with olive oil
  6. 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!


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