Dill is again growing in wild abundance in my herb garden…so I’m revisiting a dish that is a perfect use of some that lovely dill…”One of the things I love about dill are the yellow flowering dill tops. These flowers are not only beautiful, but they are also edible. They have a very concentrated dill flavor and look stunning on any plate. If you have dill in your garden I encourage you to use the flowers. Just for fun and to impress my lunching friends I cut the shrimp in half lengthwise so when I cooked them they would curl up. It also creates a better bite for a salad or appetizer”…
Herb Marinated Curly Shrimp With Fresh Dill Flowers
10 medium sized shrimp cut in half
2 Tbs fresh parsley chopped
2 Tbs fresh chives chopped
1 Tbs fresh dill chopped
2 dill flower tops
2 Tbs olive oil
1 clove garlic chopped
1 tsp old bay
salt and pepper
Slice the shrimp lengthwise and lightly sprinkle on old bay. Then marinate the shrimp in the oil with the parsley, chives, dill herb (reserve the flowers for garnish), garlic and salt & pepper. Heat a grill pan to medium high and quickly cook the shrimp turning once. The shrimp will not take long at all and will curl up in the cooking process. Serve with beet greens or spinach and top with the dill flowers. Delicious!
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