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Creamy Lemon-Dill Shrimp

By   ,   

January 22, 2020

I made this Creamy Lemon-Dill Shrimp using Florida Gulf pink shrimp. Years ago, I was hired to demo Florida pink shrimp at a Whole Foods convention. I made shrimp scampi about 100 times for 2 days! I fell in love with pink shrimp. The combination of cream, lemon and dill is absolutely perfect.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Ingredients

1½ -2 pounds large shrimp, peeled and de-veined tails removed if desired

3 tablespoons butter, divided

3 teaspoons garlic, minced

⅓ cup chicken broth

½ cup heavy cream or half and half mixed with 1 tablespoon corn starch

1 tablespoon freshly squeezed lemon juice

1 tablespoon dill, freshly chopped

cracked black pepper to taste

Directions

1Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet. 


2Add shrimp to pan and sauté 4 - 6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.


3Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant. 


4Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice. 


5Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.

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