Posts from 2021-01-18

Russian Shrimp

Serves 2 —


  • 12 medium-small (31-40/lb) frozen shrimp
  • 1/2 Tbsp butter
  • 1/2 Tbsp extra virgin olive oil
  • 3 large cloves garlic, chopped
  • 1/4 tsp, or more, dill seed
  • Sea salt
  • A large dollop, or about 1/4 cup sour cream
  • 1 Tbsp horseradish


  1. Thaw the shrimp, and shell the tail if tail-on.

  2. Put one half Tbsp of butter plus one half Tbsp of EVOO in a skillet or wok on medium-low heat.

  3. Add three cloves garlic chopped to the skillet and cook briefly.

  4. Add the shrimp and raise the heat to medium-high and cook one minute, flip over, cook another minute.

  5. While cooking, sprinkle dill seed on top, as well as sea salt to taste.

  6. When done, lower heat and add a large dollop of sour cream plus a Tbsp of horseradish and stir until everything is warm.

  7. Serve immediately

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