Butter Poached Shrimp with Dill Mayonnaise
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 tsps coriander seeds
- 4 tbsps unsalted butter
- 1/2 cup dry white wine
- 1 lb shelled large shrimp
- 1/2 lemon
- pinch of fine sea salt
- 1/4 tsp lemon zest
- 1/2 lemon
- 1/4 cup chopped dill
- 1/2 cup mayonnaise
- 1/4 tsp fine sea salt
Directions
Tasting Notes: Shrimp and Rosé always go together and this recipe is a perfect light summer meal. The poaching broth really highlights the peach flavors in the Rosé.
Serena's Tips: We make the dill mayo before poaching the shrimp so that when the shrimp are finished cooking, we're ready to eat. If cardamon is not your favorite spice or flavor, you can leave it out and poach the shrimp with the butter, lemon and wine - consider grating a bit of lemon zest into the poaching liquid.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1024025-butter-poached-shrimp-with-dill-mayonnaise
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of James Ransom for the New York Times.
