Butter-Poached Shrimp With Dill Mayonnaise
Updated Oct. 12, 2023
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons whole coriander seeds
- 4tablespoons unsalted butter
- ½cup dry white wine, plus more if needed
- 1pound shelled large shrimp
- Juice of ½ lemon
- Pinch of fine sea or table salt
- ¼teaspoon finely grated lemon zest
- Juice of ½ lemon, plus more to taste
- ¼cup chopped fresh dill, plus more for garnish
- ½cup mayonnaise
- ¼teaspoon fine sea or table salt
For the Shrimp
For the Dill Mayonnaise
Nutritional analysis per serving (4 servings)
431 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 14 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 23 grams protein; 485 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mortar and pestle or a cutting board and the flat side of a knife, crack the coriander seeds. Add to a large dry saucepan over medium heat and toast for 1 minute, or until fragrant.
- Step 2
Add butter and wine to the coriander in the pan, and swirl until butter has melted, about 2 to 3 minutes.
- Step 3
Add shrimp, lemon juice and pinch of salt. The liquid should come about halfway up the sides of the shrimp. If needed, add a splash more wine to the pan.
- Step 4
Gently poach shrimp for 2 minutes, then flip. Poach for another 1 to 2 minutes, or until they turn pink and are just cooked through.
- Step 5
While shrimp are poaching, make the dill mayonnaise: In a small bowl, whisk together lemon zest and juice, dill, mayonnaise and salt. Taste, and add more salt and lemon juice if needed.
- Step 6
Pour shrimp and all of their juices into a shallow bowl, and top with dollops of dill mayonnaise. Garnish with dill fronds and serve.
Private Notes
Comments
How about making the dill mayo first? I like to keep my eyes on the shrimp during the brief time they cook. In any event, emphasize often the fact that mise-en-place includes the steps listed in the ingredients list, i.e., chop dill, zest and squeeze lemon, etc. before you start with Step 1.
I have a similar recipe and found that If I don’t have coriander seeds I can substitute 1/4 to 1/2 tsp of ground coriander (powder) when cooking the shrimp, or add a similar amount to the mayonnaise/dill mixture. You can always add more coriander powder if you want to amplify the taste. When I don’t have fresh dill I use 1/2 to 1 tsp of dried dill in mayo or yogurt, or more if desired. I know, fresh dill is more attractive, but I rarely have it in my larder and always have dried dill on hand.
Yes, please! This was a huge hit at my table, light, subtle and so very flavorful! Beautiful undertones from the toasted coriander seeds, with a subtle kick from the dill and lemon, allow the shrimp to shine. Will I make this again? Maybe tomorrow! Simplicity at its best. Thank you, Melissa Clark.
I didn’t enjoy this as much as many of Melissa Clark’s other dishes. The lemon juice thinned out the dill mayonnaise too much. The poaching liquid would have been better with less lemon juice and wine and more butter.
This was fantastic served over jasmati rice with sliced cucumbers on the side. Used parsley in the dressing since I didn’t have any dill. All of the flavors combined well with the shrimp. Loved it and will definitely make it again.
good, but not my favorite shrimp recipe