Cold shrimp in dill cream sauce from Bon Appétit Magazine, Jun/Jul 2021 (page 59) by Ned Baldwin

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Notes about this recipe

  • sharone7 on July 06, 2021

    I read the comments on bon appetit and took everyone's advice--I added diced tomato and onion to the sauce and a generous amount of hot sauce (think Tabasco or something else on the thinner/vinegary-er side). It was fantastic! So fresh and summery, and the shrimp was perfectly cooked. It was a beautiful and easy way to showcase the very fresh shrimp I had.

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