Turmeric-Dill Shrimp Stir-Fry
While dill might sound like a rather unexpected ingredient to throw into a stir-fry, its resilient nature makes it a prime candidate that stays perky and fresh despite the heat of the pan. Here, an entire bunch is folded into a quick stir-fry of wilted shallots, tender baby bell peppers, and shrimp tinted with the golden hue of turmeric. Keep your dill fronds in large pieces and resist the urge to finely chop them. The heat of the pan will wilt and tenderize them, so don’t fret if there are some rather unruly fronds in the mix. It is hard to overdo dill and even the bigger pieces will lend a balancing freshness to the intense aromatic seasonings on the shrimp. A final flourish of both lemon zest and juice, along with the herby star of the show, is thrown into the pan right at the end, transforming an otherwise simple dish into something unexpectedly bright and fresh. You can serve it over noodles, rice, or piled high onto a crusty piece of bread.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Pat 1 lb. medium shrimp, peeled, deveined, dry with a paper towel and generously season with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook shrimp in a single layer, turning halfway through, until curled and bright pink, about 2 minutes. Using a slotted spoon, transfer to a plate.
Step 2
Melt 6 Tbsp. unsalted butter in same skillet over medium-high heat. Add 2 large shallots, halved, thinly sliced into half-moons, 6 garlic cloves, finely grated, and 2 tsp. ground turmeric and cook, stirring often, until shallots are softened, about 4 minutes. Add 1 lb. mini sweet peppers, halved or quartered lengthwise, ribs and seeds removed; cook, stirring often, until tender, 5–7 minutes. Add zest and juice of 2 lemons and cook, stirring often, until juice is reduced by half, about 2 minutes. Remove pan from heat. Return shrimp to pan and add most of 1 large bunch dill (about 4 oz.), tough stems removed. Season with salt and black pepper and toss to combine. Top with remaining dill to serve.
Recipe notes
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