The idea for this recipe came from a small plate I had at Zaytinya (Turkish, Greek and Lebanese inspired cuisine) in Washington DC this fall. The Garides me Anitho, (sauteed shrimp, dill, shallots, mustard, lemon juice), was especially good; after making and adjusting the recipe several times, this is my version . Serves 2, scale accordingly.
In a large wok sautee:
1 1/2 T olive oil
2 shallots, finely chopped
1 clove garlic, finely chopped
Until shallots and garlic just begin to brown, then add:
12-14 shelled and deveined, 21-35 count shrimp
Zest from one lemon
Cook stirring often until shrimp are pink on both sides and cooked through, ~2 minutes, then add a mix of:
1 T whole-gain mustard
1 T Dijon classic mustard*
1 T dill weed, stems removed, chopped*
2 T lemon juice
Cook another ~2 minutes until the sauce is warm and the shrimp are pink and firm and well coated with the sauce. Garnish with:Parsley, chopped (optional)
* Since I usually don't have dill on hand and don't want to buy a quantity if I am only cooking for 2, I use Duck Trap Dill Mustard Sauce instead of the the smooth mustard and chopped dill.
Reviewed 7/9/2017
