Photograph by Chris Leaman
One of the most popular dishes at Zaytinya, José Andrés’s Mediterranean mezzeteria in DC’s Penn Quarter, is the garides me anitho—shrimp with dill—so it’s no surprise that a reader requested the recipe. Andrés took inspiration from traditional Greek flavors: According to chef de cuisine Mike Isabella, dill is the most widely used herb in Greece. Isabella, currently a contestant on Top Chef, says the kitchen turns out nearly 50 plates of the buttery shellfish everyday. Slow-poached in a pan sauce with a dash of mustard and lemon juice and garnished with piquant white pepper, the shrimp take on a lot of flavor. How can you be sure your version is as good as Zaytinya’s? “Fresh dill is essential,” Isabella says.
Garides me anitho
1 tablespoon minced shallot
6 shrimp, (preferably 21/25-count size), peeled and deveined
1 tablespoon minced garlic
1 tablespoon whole-grain mustard
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon white pepper
1 tablespoon unsalted butter
Salt to taste
Minced dill to taste
Olive oil as needed
In a sauté pan set over medium heat, sweat the shallots in a little olive oil (not the tablespoon of extra virgin). Add the shrimp and sauté briefly until the shrimp start to turn slightly opaque. Add the garlic to the pan and sauté another minute. Add the mustard and cover the pan. When the shrimp are almost done, about 2 minutes, add the lemon juice, tablespoon of extra-virgin olive oil, and minced dill to taste. Season with white pepper and salt. Cook for another minute, then add the butter to the pan to create a sauce. Swirl the pan until the sauce becomes creamy. Garnish with more dill and serve.
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