A simple, scampi-inspired dinner that needs neither a lot of time, nor a lot of ingredients. The key is to swiftly simmer the shrimp—done right, these cook in less than 5 minutes—and to rely on extrovert ingredients for seasoning. Lemon juice and lemon zest deliver loads of sunny acidity. So much so that we’re also using water, not stock, to stretch the brightness, and to ensure that there’s enough sauce for bread-sopping. (On that note: A crusty baguette is my go-to here.

But what about you? Hot spaghetti, fluffy couscous, or big beans would all work well.) Lots of butter adds richness, and dill, freshness, but prepared horseradish is the overachiever here. Try to find one with a minimalist ingredient list, and enough vibrancy that when you open the jar, you feel like you might sneeze. Adding horseradish at the start builds a savory foundation; adding it again at the end, a kicky zing. And if dill isn’t your thing, so be it. Feel free to swap in parsley, cilantro, or even chives.

Ingredients send grocery list
2 lemons, preferably organic
3 tablespoons unsalted butter, divided
2 tablespoons prepared horseradish, plus more to taste
Kosher salt
1 pound large to extra-large shrimp, shelled and deveined
1 handful chopped dill

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