Shrimp With Dill Vinaigrette

This is a simple shrimp and garlic saute. The shrimp are quickly seared and garlic is added, followed by a little bit of wine to finish cooking them and to begin the sauce. A quick stock made from the shells of the shrimp and a warm vinaigrette ties everything together. Make the vinaigrette just before sauteing the shrimp so that the dill doesn't discolor.

Reprinted from the book Michael Symon's Live to Cook by Michael Symon. Copyright 2009 by Michael Symon. Photographs copyright 2009 by Ben Fink. Published by Clarkson Potter, a division of Random House, Inc.

Shrimp With Dill Vinaigrette

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1/2 onion, thinly sliced 2 garlic cloves, sliced
    1/2 carrot, thinly sliced 1/4 cup dry white wine
    1 teaspoon canola oil 1 tablespoon salt-packed capers, rinsed and drained
    2 slices peeled fresh ginger, each the size of a quarter 1 shallot, minced, for the Dill Vinaigrette
    1 teaspoon coriander seeds, toasted Kosher salt, for the Dill Vinaigrette
    1/2 bay leaf, crumbled 2 lemons, Grated zest and juice of, for the Dill Vinaigrette
    1 pound large (12- to 16-count) shrimp, peeled and deveined, shells reserved 2 tablespoons chopped fresh dill, for the Dill Vinaigrette
    2 tablespoons olive oil 1/2 cup extra-virgin olive oil, for the Dill Vinaigrette
    Kosher salt


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      In a small saucepan over medium heat, sweat the onion and carrot in the canola oil until softened, 2 minutes. Add the ginger, coriander, bay leaf, and shrimp shells and cook until the shrimp shells are pink. Add 2 cups water and bring to a simmer. Simmer on low for 15 to 20 minutes while you prepare the dill vinaigrette. When you’re ready to cook the shrimp, strain the stock through a fine-mesh strainer into a measuring cup. You'll need 1/2 cup.

    • 2

      To make the vinaigrette, combine the shallot in a bowl with a pinch of salt. Add the lemon zest and juice and the dill. Whisk in the extra-virgin olive oil and add more salt if needed.

    • 3

      To cook the shrimp, heat the 2 tablespoons of olive oil in a large saute pan over medium heat. Season the shrimp with salt, add them to the pan, and cook for about 2 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the white wine. Add the 1/2 cup stock, bring it to a simmer—making sure to scrape any particles off the bottom of the pan with a wooden spoon—and let it reduce for 1 minute.

    • 4

      Divide the shrimp among plates. Add the capers to the pan, whisk in the vinaigrette just to heat through, and pour the pan sauce over the shrimp.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving