White wine dill shrimp, pictured with rice.
This particular recipe was totally an experiment. I recommend using frozen shrimp to make this and putting them into the pan to start cooking without thawing them at all prior. This way you can take some of that shrimp-water goodness and add it to your rice to give it a bit of shrimpy flavor as it cooks. I made this for lunch on Saturday for Jake and Elliot (who happened to call at just the right moment to get invited up…nice timing dude) and Jim (Jake’s dad, who also showed up at just the right moment with a truck full of rocks for Jake’s driveway). I also made garlic spinach, which is really easy and for which I will post the recipe tomorrow. I made this lunch Chinese style. By that I mean that I made a bunch of rice and smaller amounts of the shrimp and spinach and we had a little bit of everything on our plates. It took me a while to think of how to “categorize” this for the blog. “Is it a main dish or a side dish?” I wondered. I finally decided to label it as both because technically it could be both. This was a fun shrimp dish to make because it came out slightly sweet in the end, but it wasn’t an overpowering sweetness. Next time I might add a little bit of black pepper to give it a bit of a kick at the end.
White Wine Dill Shrimp
3 cups shrimp (fresh or frozen…I prefer the latter)
2 tablespoons dried dill weed
1/2 teaspoon salt
1/4 cup white wine
rice (optional side dish)
1. In a medium skillet cook the shrimp on medium to medium-high till thawed.
2. Strain the “shrimp water” from the skillet into a small saucepan. Add any extra water and begin to cook your rice as you normally do.
3. Add the dried dill weed and salt to the shrimp, tossing frequently to make sure all shrimp pieces have some of the dill.
4. Add half of the white wine, tossing to incorporate into the shrimp. Cook for a few minutes.
5. Add the rest of the wine, tossing to incorporate.
6. If you wish to add more white wine or dill, please feel free to do so. Otherwise continue cooking until shrimp are thoroughly cooked and slightly browned. Serve over rice.