This wasn’t supposed to be a blog post, but it was so pretty, so easy, how could I not share it with you. This dish happened quite by accident. We got invited out to dinner last night and shrimp that was going to be dinner got ignored. I always buy my seafood the same day I’m going to eat it, as I’m funny about fresh seafood. Time was tight and I didn’t feel like cleaning shrimp. I can get so fussy with that task, so I thought I’ll just throw them in some boiling water.
In went some Old Bay seasoning, and a minute later the shrimp were done. After they were cooled, they were peeled and drizzled with oive oil, fresh lemon juice, garnished with kalamata olives, pappadew peppers and some fresh dill. An easy and light dinner ready in mere minutes with hardly any prep work. I made a similar dish of lemony olive oil shrimp a few years ago which gives some tips for buying shrimp and serving this type of dish at room temperature instead of refrigerator cold.
I realize this is more of an appetizer, but a lot of evenings we tend to eat fairly light. I served this with a raw broccoli salad and it was a good dinner. I think people look at my 450 plus recipes here at Spinach Tiger and think we eat huge, heavy dinners every night, when in reality, at least four dinners a week are on the spa portioned light side. I have an untested theory that light eating sharpens my palate and makes me a better cook. I know it adds to the pleasure of the nights we do cook a larger meal for company or the nights we dine out. The Nashville restaurant scene is booming right now and I can’t travel around to try them fast enough. When I do, I want to enjoy the experience and I believe it’s enhanced by a string of lighter meals during the week.
How about you? Do you cook more than you eat out? Do you tend to eat lighter during the week to enjoy some occasional larger meals?
Poached Lemon Dill Shrimp Appetizer
- 1 pound pound large wild shrimp in shell
- 2 tablespoons old bay seasoning
- 2 tablespoons olive oil
- juice of one lemon
- 1 teaspoon chopped fresh dill
- kalamata olives
- peppedew peppers or crushed chili pepper
- Boil water in large sauce pan. Add old bay seasoning.
- Add in shrimp and when water returns to boil, remove shrimp. They are done.
- Cool shrimp. Peel shrimp. You'll find the shells will come off easily. Leave tail on.
- Drizzle with olive oil, lemon juice. Season with salt & pepper Add olives. Sprinkle with dill. Arrange on a serving dish. Add more olive oil if needed. I added in spicy peppadew peppers, but you can also use crushed chili pepper.
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