Grilled Shrimp And Asparagus With Dill Butter Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
• Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
• Bake in the preheated oven until slightly tender, about 6 minutes.
• Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
• Roast in the preheated oven until shrimp is opaque, about 6 minutes.
• Remove pan from oven and drizzle with lemon juice.

Steps:

• Preheat grill.
• Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
• Rinse shrimp and pat dry with paper towels, set aside.
• Snap off and discard woody bases from asparagus.
• Cut asparagus diagonally into 2-inch pieces.
• In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
• Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
• Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
• Bring up opposite edges of foil and seal with a double fold.
• Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
• Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
• Serve over pasta or rice, drizzle with juices from foil packet.

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the pasta and boil vigorously for the time recommended on the pasta package or until the pasta is tender.
• Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts.
• Add the shallots and cook until softened, about 2 minutes.
• Add the asparagus and cook until it loses its raw look, about 2 minutes.
• Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the aspargus turns bright green, about 2 minutes.
• Add the garlic, dill and shrimp.
• Remove from the heat and stir in the additional olive oil, salt and pepper.
• Drain the pasta and toss in a serving bowl with the shrimp and asparagus.

Steps:

• Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
• Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
• Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

Steps:

• Preheat an outdoor grill for medium heat. Tear off 4 large squares of aluminum foil and spray with cooking spray.
• Melt 1/3 of the butter in a skillet over medium heat. Toss asparagus, onion, dill, and seasoning blend with butter. Divide among the foil squares.
• Top vegetables with swai fillets. Place small pats of remaining butter over each fish fillet. Sprinkle liberally with seasoning blend. Place lemon slices on top. Fold up foil into packets, sealing seams tightly but leaving room inside for steam to circulate.
• Place packets directly on the grill and cook until swai flakes easily with a fork, 20 to 25 minutes. Open packets carefully and squeeze lemon juice over swai and vegetables.

Steps:

• Preheat oven to 375ºF with rack in the middle.
• 8 (2-ounce) ramekins or small ovenproof cups
• Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.)
• Transfer to a rack to cool.
• Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper.
• Put a dab of dill butter in each ramekin, then put ramekins in sheet pan.
• Arrange 2 shrimp, with tails up and facing each other, in each ramekin.
• Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes.
• Serve with toasts.

Steps:

• In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.

Steps:

• In a large pot, add 4 quarts of water. Bring the water to a boil and add two large chef pinches of salt (around ½ tablespoon). Next, cook the pasta to al dente and remove the water from the pasta. Set aside. In a large sauté pan, heat butter and olive oil. When the butter has melted, add sliced shallots to the pan and cook them until they're soft and aromatic. Then, sauté the asparagus with the shallots until the asparagus are soft. Add the pasta a little bit at a time and mix until the pasta is completely incorporated. In another sauté pan add butter and olive oil. When the butter is completely melted add the onions to the pan, season with salt/pepper and sauté them until they are aromatic, soft and transparent. Next, add the shrimp to the pan and season them with salt and pepper. Cook the shrimp for a few minutes and then add white wine (add the wine off the fire and then put the pan back on). Keep the heat at a medium for 1-2 minutes until the alcohol has cooked out and then add the lemon juice and turn the fire to a medium high. Finally, bring the liquid to a simmer and finish cooking the shrimp for 2 more minutes, add green onion and then pour the shrimp and liquid mixture over the pasta. Toss everything together and serve.

Steps:

• Melt butter over low heat in large frying pan. Add sorrel, and cook, stirring occasionally, for 2 to 3 minutes, until sorrel is wilted.
• Turn up heat. Add asparagus and shrimp. Cook for 2 minutes, stirring, until shrimp begin to change color. Add 1/2 cup water, and cover. Cook, stirring once, for 5 minutes. Shrimp should be cooked through, but not tough, and asparagus tender.
• Season with salt and pepper, and serve over rice.