Butter-Poached Shrimp With Dill Mayonnaise
Updated October 11, 2023
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SHRIMP
2 teaspoons whole coriander seeds
4 tablespoons unsalted butter
½ cup dry white wine, plus more if needed
1 pound shelled large shrimp
Juice of ½ lemon
Pinch of fine sea or table salt
FOR THE DILL MAYONNAISE
¼ teaspoon finely grated lemon zest
Juice of ½ lemon, plus more to taste
¼ cup chopped fresh dill, plus more for garnish
½ cup mayonnaise
¼ teaspoon fine sea or table salt
Nutritional analysis per serving (3 to 4 servings)
3 grams carbs; 224 milligrams cholesterol; 431 calories; 9 grams monosaturated fat; 14 grams polyunsaturated fat; 11 grams saturated fat; 35 grams fat; 1 gram fiber; 485 milligrams sodium; 23 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a mortar and pestle or a cutting board and the flat side of a knife, crack the coriander seeds. Add to a large dry saucepan over medium heat and toast for 1 minute, or until fragrant.
- Step 2
Add butter and wine to the coriander in the pan, and swirl until butter has melted, about 2 to 3 minutes.
- Step 3
Add shrimp, lemon juice and pinch of salt. The liquid should come about halfway up the sides of the shrimp. If needed, add a splash more wine to the pan.
- Step 4
Gently poach shrimp for 2 minutes, then flip. Poach for another 1 to 2 minutes, or until they turn pink and are just cooked through.
- Step 5
While shrimp are poaching, make the dill mayonnaise: In a small bowl, whisk together lemon zest and juice, dill, mayonnaise and salt. Taste, and add more salt and lemon juice if needed.
- Step 6
Pour shrimp and all of their juices into a shallow bowl, and top with dollops of dill mayonnaise. Garnish with dill fronds and serve.
Private Notes
Comments
How about making the dill mayo first? I like to keep my eyes on the shrimp during the brief time they cook. In any event, emphasize often the fact that mise-en-place includes the steps listed in the ingredients list, i.e., chop dill, zest and squeeze lemon, etc. before you start with Step 1.
I have a similar recipe and found that If I don’t have coriander seeds I can substitute 1/4 to 1/2 tsp of ground coriander (powder) when cooking the shrimp, or add a similar amount to the mayonnaise/dill mixture. You can always add more coriander powder if you want to amplify the taste. When I don’t have fresh dill I use 1/2 to 1 tsp of dried dill in mayo or yogurt, or more if desired. I know, fresh dill is more attractive, but I rarely have it in my larder and always have dried dill on hand.
Yes, please! This was a huge hit at my table, light, subtle and so very flavorful! Beautiful undertones from the toasted coriander seeds, with a subtle kick from the dill and lemon, allow the shrimp to shine. Will I make this again? Maybe tomorrow! Simplicity at its best. Thank you, Melissa Clark.
Consider using Sour Cream instead of Mayo, and add a little garlic to the butter and coriander, prior to pouring in the wine!
Poached the shrimp exactly as described, and they turned out perfectly--tender and luscious! Was making this for a quick lunch, so used Ayoh Dill Pickle Mayo + lemon juice instead of making my own. Delicious on crusty toast!
Definitely make the dill mayo first as cook on shrimp goes really fast and you need mayo to plate it. We loved this. Different. Served it with corn on the cob and a green salad. Need good rustic bread to soak up broth.