Saturday, June 12, 2021

Shrimp with Horseradish Butter


This is a perfect weeknight dinner. Prep and cooking time will take you less than 10 minutes. The ingredient list is short....everything about this recipe is simple. But it offers a big taste and all it really needs for its crowning glory is a warm loaf of crusty bread to mop up the sauce.

3 lemons
3 tablespoons butter
2 tablespoons prepared horseradish, plus more to taste
Kosher salt
1 pound large shrimp (15 to 20 per pound), shelled and deveined
Small bunch of chopped dill
Crusty bread


    1. Finely grate the zest of 1 lemon and set aside. Juice lemons to yield 1/2 cup of juice. 
    2. Melt 1-1/2 tablespoons butter in a large skillet over medium heat. Stir in 1 tablespoon horseradish, half of lemon juice and a pinch of salt. Increase heat.
    3. As soon as that comes to a boil, add the shrimp and another pinch of salt. Simmer for 2 to 4 minutes, flipping each shrimp halfway through, until pink and firm.
    4. Stir in the remaining 1-½ tablespoons of butter and 1 tablespoon of horseradish. Taste and increase the salt and/or horseradish, if you’d like.
    5. Top with the lemon zest and dill, plus a sprinkle of salt (flaky finishing salt is nice if you’ve got it) and serve with crusty bread.

    Wine pairing: An oaky Chardonnay

    Grogs and Goldie, 1956

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