Name: Creamy Lemon Dill Shrimp with Butter Lettuce-Radish Salad & Bread
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 1 small bunch fresh dill; 3 cloves garlic; 355 ml heavy whipping cream; 1 ½ lemons; 85 g Parmesan cheese; 1 ½ bunches radish; 1.02 kg raw peeled shrimp, fresh or frozen; 2 shallots; 6 slices sourdough bread; black pepper; Dijon mustard; extra virgin olive oil; salt; white wine vinegar

Creamy Lemon Dill Shrimp with Butter Lettuce-Radish Salad & BreadCreamy Lemon Dill Shrimp with Butter Lettuce-Radish Salad & Bread — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

1 small bunch fresh dill

3 cloves garlic

355 ml heavy whipping cream

1 ½ lemons

85 g Parmesan cheese

1 ½ bunches radish

1.02 kg raw peeled shrimp, fresh or frozen

2 shallots

6 slices sourdough bread

black pepper

Dijon mustard

extra virgin olive oil

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Preheat a small saucepan over medium heat.

While the pan heats up, peel and mince garlic.

Once the pan is hot, add oil and swirl to coat the bottom. Add garlic, salt, and pepper; cook, stirring constantly, until fragrant, about 1 minute.

Slowly add cream to the pan, stirring constantly. Bring to a simmer, then lower heat and continue to cook, stirring occasionally, until sauce has thickened, 5-6 minutes.

Meanwhile, shave dill leaves off the stems; discard stems and mince the leaves.

When the sauce has thickened, juice lemons into the pan. Add dill, stir to combine, and remove from heat. Cover to keep warm.

Peel and mince shallots. Place in a large bowl along with oil, vinegar, Dijon, salt, and pepper, then whisk to combine the dressing.

Slice radishes crosswise into thin rounds. Add to the bowl with the dressing.

Chop or tear lettuce into bite-sized pieces. Add to the bowl and set aside.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp, salt, and pepper; cook until opaque, about 2 minutes per side. Add sauce to the skillet, stir to combine, and remove from heat.

Meanwhile, toast bread if desired, then cut in half.

Using a peeler, shave Parmesan into curls. Add to the bowl with the lettuce and gently toss to combine the salad.

To serve, divide salad, shrimp, and bread between plates or bowls. Enjoy!

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