Greece’s answer to gambas al ajillo
Sweet, plump shrimp in a buttery, lemony sauce comes together in minutes
People, we’re getting to that time of year where we want to spend more time outside than in our kitchens, even if we love to cook! And the things that we cook are a little lighter, with fresh ingredients, maybe something from the garden, if you have one at home, or a farmer’s market.
Today’s recipe, garides me ánthio (buttery shrimp with dill) is perfect for just that, and it also happens to be one of our most popular dishes at Zaytinya. It has been on our menu since we opened…which is perfect timing, because we just opened our FIFTH Zaytinya! This time, we are bringing the Eastern Mediterranean to Las Vegas at The Forum Shops at Caesars Palace, so if you are in Vegas and hungry, please come see us…it is a beautiful space and my team can’t wait to welcome you.
Shrimp (garides) like these are served in tavernas throughout Greece, along with a glass of ouzo. It’s a simple dish that doesn’t take long to prepare, but it is so delicious, of course because it is swimming in butter, then showered with dill (ánthio) before serving.
To give a twist on the classic dish, we add a little grainy mustard. Be sure to have lots of warm pita or crusty bread nearby to soak up all the amazing sauce…buttery, with tangy lemon and mustard, and bright fresh dill. Something to remember when you are shopping: look for shrimp marked 21/25 which indicates their size—twenty-one to twenty-five of them make up a pound. But any shrimp would do…I sometimes like to use bigger ones, too!
Buttery shrimp with dill (Garides me ánitho)
Serves 4