This was inspired by my Father’s recipe. It brings back so many warm and loving memories. Sunday lunch was always served around 2pm, when we lived in Jamaica, in the 1970’s. One of the lunches that always come to mind is with my Mum, Dad, Grandma and my sister. My Dad would prepare a large bowl of his “Shrimp in Dill Sauce” which was served in my Mother’s large green and white Rosenthal China bowl. His dill sauce was thick and creamy, more along the texture and consistency of a béchamel sauce. Huge succulent pieces of shrimp were added to finish the dish. Hmmm…Sunday lunches were my absolute favorite. This is a lighter version of my childhood favorite.
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| Photography by Heaven On Hearth |
1 pound shrimp
¼ medium onion, diced
1 clove garlic, roughly chopped
2 dill stalks, finely chopped (2 tablespoons)
⅓ cup heavy cream
2 tablespoons canola oil
¼ teaspoon salt
3 tablespoons butter
For the simple shrimp stock:
shrimp shells (approximately 3 ounces)
pinch of salt
pinch of red pepper flakes
1 tablespoon canola oil
1 cup water
Start by dicing ¼ medium onion and roughly chop 1 clove of garlic.
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| Shrimp Shells, Onions and Garlic |
Using 2 bowls, de-shell and de-vein 1 pound of shrimp. Place the shells in one bowl and the shrimp in another. The shrimp shells will be used to make the stock. Cover the bowl with the shrimp and keep in the fridge until ready.
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| Shrimp Stock Simmering |
Heat a large skillet over medium high heat. Once the skillet is nice and hot, add 1 tablespoon canola oil then toss in the shells, a pinch of salt and a pinch of red pepper flakes. Sauté the shells for 5 minutes before adding 1 cup of water and continue to simmer for 5 minutes. Once the liquid has reduced, strain the stock through a sieve and discard the shells. This will yield ¼ cup of stock.
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| Shrimp Stock |
Using the same skillet, over medium heat, add 2 tablespoons canola oil. Toss in shrimp and sauté for 2½ minutes, or until the shrimp are slightly pink on each side. While the shrimp are getting pink, chop 2 stalks of dill, or enough for 2 tablespoons. Then, add the diced onions, garlic and 2 tablespoons chopped dill and sauté for another 2 minutes.
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| Shrimp with Onions, Garlic and Dill |
Add shrimp stock, ⅓ cup heavy cream and ¼ teaspoon salt and simmer for 2 minutes. Just before taking off the heat, add 3 tablespoons cold butter to thicken the sauce.
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| Shrimp in Light Dill Sauce |
This serves 4. Voilà. Serve with fluffy white rice, vegetables and a tossed salad. It makes for a perfect dinner. A chilled glass of Grüner Veltliner would certainly compliment this dish.
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