Garides Me Anitho

I'm not going to act like I know how to pronounce this dish, but it's my favorite seafood appetizer from one of my favorite restaurants in NoMad. Took a few times to perfect it, but now we're golden - just like this sauce.

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Ingredients

1 lb of large - extra large shrimp (the restaurant gives everyone about 5 pieces of shrimp, but divide evenly for the amount of people or save some for later!)

1 shallot (or 2-3 tablespoons of onion powder)

4 garlic cloves (or 2-3 tablespoons of garlic powder)

2 tbsp dill (fresh or dried)

4 tablespoons butter

1 tbsp of whole grain mustard (regular mustard works too)

1 lemon

Pinch of salt

Cooking Instructions

1. Get a pan out and warm it to medium heat

2. Peal the garlic and shallots and dice everything as thin as possible. Prep your dill in this step if you're using fresh dill.

3. Once warm enough, add a tablespoon of butter to coat the pan. Add the onion and garlic to sizzle on medium heat until garlic is fragrant and shallots begin to look transparent then add a squeeze of lemon juice.

4. Add the shrimp to the pan and allow it to cook while stirring or tossing everything gently in the pan.

5. Add a tablespoon of butter to the pan for every half pound of shrimp you're cooking until the shrimp is fully cooked and the butter is melted.

6. Continue to toss the shrimp in the butter mixture then add in your mustard. Stir until the mustard is fully incorporated into the butter mixture and continue tossing until your mixture-turned-sauce is coating the shrimp then top with your dill.

7. Once the shrimp is coated in the sauce, transfer to your shrimp and the remaining sauce in the pan to your serving dish.

8. Enjoy!