Buttery Shrimp With Dill (Garides Me Ánitho)

 

1 stick (8 tablespoons) unsalted butter, divided

1 small shallot, minced

1 garlic clove, minced

kosher salt, to taste

1 pound large shrimp, peeled and deveined

3 tablespoons fresh lemon juice

1 teaspoon whole-grain Dijon mustard

1 tablespoon chopped fresh dill, plus more for garnish

1 drizzle extra-virgin olive oil

1 pinch flaky sea salt

 

Melt 3 tablespoons of the butter in a large sauté pan over medium-low heat, then add the minced shallots and garlic. Cook until soft, but not browned, about 5 minutes, then season with salt.  Season the shrimp with salt and add them to the pan in one layer. Increase the heat to medium and sauté until the shrimp begin to color, about 1 minute. Flip the shrimp over, then add the lemon juice and mustard to the pan. Simmer for 20 seconds, then immediately reduce the heat to low. Add 1 tablespoon of the butter and swirl the pan to form a sauce. Continue to swirl the pan and add the remaining butter, 1 tablespoon at a time, until each tablespoon melts, to create a creamy, emulsified sauce, about 2 minutes.  Once the shrimp are cooked through, remove from the heat and stir in the tablespoon of dill. Spoon the shrimp and sauce into a serving bowl and drizzle with olive oil. Season with flaky sea salt and garnish with dill.