Shrimp In Dill Butter
From midgelet 15 years ago
- 25 minutes to make
- Serves 8
A luscious holiday appetizers from Food and Wine. Great commbo of the dill, butter and shrimp!
Ingredients
- 12 (1/2-inch-thick) slices brioche or firm white sandwich bread, crusts discarded shopping list
- 16 jumbo shrimp, peeled, leaving tail fan attached, and deveined shopping list
- 3/4 stick unsalted butter, softened shopping list
- 2 tablespoons finely chopped dill shopping list
- 1 tablespoon finely chopped shallot shopping list
How to make it
- Equipment: 8 (2-ounce) ramekins or small ovenproof cups
- PreparationPreheat 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.
- Cooks’ notes:
- •Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
- •Ramekins can be assembled 1 day ahead and chilled. Bring to room temperature before baking.
The Rating
Reviewed by 5 people-
Love this one!
herby
in Albany loved it
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Yummy in my tummy, midge! Thanks ^5...
Lorraine
lacrenshaw
in Horsham loved it
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tastey high5 recipe thanks
momo_55grandma
in Mountianview loved it
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