Lemon Dill Shrimp (Garides me Anitho) with Apollonia Mediterranean Grill

  • 0

Lemon Dill Shrimp (Garides me Anitho)

Chef/Owner Eddie Yzeiri, Apollonia Mediterranean Grill

Serves 2


6-8 shrimp (21-25 per lb size)

1 Tablespoon minced garlic

1 tablespoon minced onion

1 tablespoon Whole grain mustard

1 table spoon fresh dill chopped

1/2 Teaspoon white pepper

1 tablespoon butter

1 oz of white wine

Juice of half lemon


Olive oil

If they’re not already done, peel and divine shrimp.

In a non-stick pan heat up a tablespoon of olive oil. Add the onion and garlic, and sauté about 1 minute then add the shrimp. Cook shrimp for about 1-2 minutes on one side then flip them over.  Adjust the heat to medium to avoid burning the onion and garlic, add the wine to slow down cooking. 

Add mustard and juice of half lemon. Season with salt to taste, then add the white pepper.  Sauté together for another minute or until shrimp is almost done. 

Add the butter and lower the heat to low. Continue to stir until butter melts and emulsifies the sauce. Serve with grilled bread.