Garides me Anitho
Zaytinya, #37
Not only because it’s tasty, but also to pay tribute to D.C.’s other Top Chef Mike Isabella, I bring you garides me anitho from Zatinya.
Ingredients:
- 2 T minced shallot
- 12 shrimp, peeled and deveined
- 2 T minced garlic
- 2 T whole-grain mustard
- 2 T lemon juice
- 2 T extra-virgin olive oil
- 2 T white pepper
- 2 T unsalted butter
- salt to taste
- minced fresh dill to taste
- olive oil as needed
Instructions:
In a saute pan over medium heat, sweat the shallots in a little oil. Add the shrimp and saute briefly, until shrimp start to turn slightly opaque. Add the garlic to the pan and saute for another minute. Add the mustard and cover the pan. When the shrimp are almost done, about two minutes, add the lemon juice, tablespoon of oil, and dill. Season with pepper and salt. Cook for another mintue, then add the butter to the pan. Swirl the pan until the sauce becomes creamy. Garnish with more dill.
Serves 2.
