Garides Me Anitho Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with kosher salt, black pepper, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon Dijon mustard until evenly coated. Let marinate for 5–10 minutes while you prepare the pan.

Heat a large skillet over medium-high heat and add 1 tablespoon butter and the olive oil. Once foaming subsides and oil is shimmering, add the shrimp in a single layer (work in two batches if needed). Sear without moving for 1.5–2 minutes per side until pink and just cooked through. Transfer shrimp to a warm plate and set aside.

Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the finely minced shallots and sauté for 2–3 minutes, stirring, until softened and translucent but not browned.

Add the minced garlic and crushed red pepper (if using) and cook for 30–45 seconds until fragrant.

Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid simmer and reduce by about half, approximately 2–3 minutes.

Whisk in the remaining 1 tablespoon Dijon mustard and the remaining 1 tablespoon lemon juice. If using cream, stir in the 2 tablespoons now and simmer 1–2 minutes until the sauce slightly thickens and becomes glossy. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return the cooked shrimp and any accumulated juices to the skillet, tossing gently to coat in the sauce. Warm through for 30–60 seconds (do not overcook).

Remove from heat and stir in the chopped fresh dill and parsley. Taste and add more lemon juice or salt if desired.

Transfer shrimp to a serving platter, spoon the mustard-dill sauce over top, and serve immediately with lemon wedges on the side. Serve over rice, crusty bread, or buttered pasta if desired.