Pan-Fried Shrimp with Dill
Makes 8 servings
In Greece, there are a variety of meze that go by the name garides tighanites, "fried shrimp." This particular recipe is best made with fresh shrimp and served warm, although room temperature is very nice, too. I usually serve this with some crusty Greek or Italian bread and a glass of ouzo. Quite perfect, I think.
3 tablespoons unsalted butter
1/4 cup virgin olive oil
2 pounds large fresh shrimp with their heads
or 1 pound previously frozen headless shrimp,
shells and/or heads removed and saved for making
shrimp stock, if desired
Salt to taste
Juice of 1 lemon
1 to 2 tablespoons finely chopped fresh dill, to your taste
1. In a large skillet, melt the butter with 2 tablespoons of the olive oil over medium heat, then cook the shrimp seasoned with salt until red-orange and firm, 2 to 3 minutes, tossing and stirring. Remove and set aside in a serving bowl.
2. In a small bowl, whisk together the remaining 2 tablespoons olive oil, the lemon juice, and dill to make a creamy yellow vinaigrette and pour over the shrimp. Toss well and serve warn with the sauce on individual small meze plate or on a platter.
from:
Little Foods of the Mediterranean
500 Fabulous Recipes for Tapas, Hors d'Oeuvre, Meze, and More
by Clifford A. Wright
Harvard Common Press
Hardcover: $37.95
ISBN: 1-55832-226-4
Paperback: $21.95
ISBN 1-55832-227-2
Recipe reprinted by permission.
Little Foods of the Mediterranean
Recipes
This page created December 2003
