José Andrés’ Shrimp with Dill Sauce Brings Greek Flavors to Your Table in 20 Minutes

The World Central Kitchen founder suggests having “plenty of bread on hand to soak up every last drop” of the “astonishing” sauce

Morgan Hunt Glaze José Andrés’ Shrimp with Dill Sauce

José Andrés’ weeknight dinner recipe will make you feel like you traveled to Greece without leaving your kitchen.

“Fresh dill is a favorite flavoring in Greece, you see it mixed into cooked greens, stuffed in flaky pies and sprinkled across salads or vegetables,” says the chef, who features this shrimp dish in his new cookbook Zaytinya. “I love the combination of sweet shrimp and fresh aromatic dill—traditional Greek flavors that become something astonishing when cooked together [with] butter and lemon.”

To prevent overcooked shrimp, “flip them over when the color changes from blue to slightly orange,” says Andrés. “They will begin to curl, and at that moment, turn down the heat to finish the sauce.”

José Andrés serving food for World Central Kitchen

The World Central Kitchen founder suggests serving the dish alongside a simple salad, grilled asparagus or zucchini fritters. “If you want to turn this into a one pot meal you can add some cooked orzo and baby spinach to the pan,” recommends Andrés.

But, a piece of bread on the side will be more than enough to leave you satisfied, according to Andrés: “You will love this sauce. Have plenty of bread on hand to soak up every last drop!”

José Andrés’ Shrimp With Dill Sauce

Ѕ cup (4 oz.) unsalted butter, divided

1 medium shallot, minced

1 medium garlic clove, minced

1 lb. large peeled, deveined raw shrimp

ј tsp. kosher salt

3 Tbsp. fresh lemon juice (from 1 lemon)

1 Tbsp. whole-grain Dijon mustard

1 Tbsp. chopped fresh dill, plus more for garnish

1 Tbsp. extra-virgin olive oil

Flaky sea salt, for serving

1. Melt 3 tablespoons butter in a large skillet over medium-low heat. Add shallot and garlic; cook, stirring often, until soft but not browned, about 3 minutes.

2. Sprinkle shrimp with kosher salt, and add to skillet in an even layer. Increase heat to medium; cook until shrimp are halfway opaque, about 1 minute. Flip shrimp, then add lemon juice and mustard to skillet. Reduce heat to low. Add remaining 5 tablespoons butter, 1 tablespoon at a time, swirling to melt after each addition, to create a creamy sauce, about 2 minutes.

3. Once shrimp are opaque, remove from heat and stir in dill. To serve, drizzle shrimp with olive oil, and sprinkle with flaky sea salt and more dill.

Serves: 4Active time: 20 minutesTotal time: 20 minutes

Read the original article on People.