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Epicurious
Gourmet

Shrimp in Dill Butter

By Ruth Cousineau

3.5

(5)

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Shrimp in Dill ButterJohn Kernick

In this marriage of give and take, shallot-dill butter makes jumbo shrimp taste as sweet as langoustines. In return, the shrimp impart their juices to the butter as they bake, creating a silky sauce. With toasted brioche in hand, you’ll want to sop up every last drop.

Cooks’ notes:

•Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
•Ramekins can be assembled 1 day ahead and chilled. Bring to room temperature before baking.

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