Shrimp With Capers and Dill

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img_3696Doesn’t that plate of shrimp just scream Spring? Before I get on with today’s dish, allow me to do some “housekeeping”.

I recently had another giveaway, this time the cookbook Greek Creative Cuisine was up for grabs. David Hall of  of Book the Cook was the lucky winner, drawn randomly through a computer-generated lottery. Congratulations to David and happy cooking!

Regular readers of my blog will have followed me to here, the site name of and besides benefiting from typing a shorter url, you get a cleaner site, a site dedicated to Greek food and drink and of course, one that sees beyond Greek food as I explore and share other delicious foods in this wonderful world we live in.

I think I owe you a little orientation around the site. First, my header contains rotating photos from my personal collection, taken from my travels and experiences. Even I get lost in the photos, hitting “refresh” to see the next one!

On the bottom of each post, you can see how many people have left comments, you may read the comments and you surely may leave a comment. I love comments, hearing feedback and I encourage you to drop a line through the comments section or by clicking the tab on top of the blog labeled “contact me”.

img_3702Another convenient feature at the bottom of each post is the “share” button. When you place your cursor over this, a balloon will open-up to feature many bookmarking, sharing and article saving features.

Along the top of the blog are seven tabs. I’ve segregated Greek recipes from other dishes, there’s a new feature called “Greek Pantry”, showcasing Greek ingredients, “Talk Toronto” will highlight places of interest in the Toronto area and of course a page with a little about myself, recipes and a tab to take you “home” or back to the main page.

Along the right column of my blog are the usual features most food bloggers have. Immediately below the Foodbuzz badges is a search window. Looking for something in particular in my blog? Type your search here.

Also located just above this search window is the tab to subscribe to my blog via your favourite reader or through an email subscription – your choice.

Going right down the column, you’ll find a translator that although not perfect, the program will translate my site’s contents to a language you’re more comfortable in.

Next is the “copyright” badge. I love when someone recreates one of my dishes and I like when you share the dish on your blog but please provide full credit to the recipe and ask permission to use any photos. From time to time, lazy people who steal other peoples’ work are noticed, caught and immediately contacted. Word travels fast on the internet – I have zero tolerance for plagiarism. Buy a camera, get in the kitchen, cook your own food, take photos and blog it. Don’t be a lazy ass.

Further down the column are indexes of prior entries, recent comments and then a link to the pilot I had taped for a prospective cooking show. Hit “Play” and enjoy!

Next on down the column are links to blogs and sites that my friends operate. There are “blogs of note” and then there are the “Greek Food Friends”. If I’ve omitted your blog, let me know and I’ll add your blog to my links.

Finally, there are badges and links to affiliate sites that I frequent and have a relationship with. Future sponsors will also appear here.

I could not do all of this on my own. The original blog transfer from Blogger to WordPress was done with the help from Tommy Vallier, who resides just outside Toronto, in Kingston.img_3697-1

The smart, modern and savvy new blog logo you see was designed by Nicole Howard. Nicole has her own food blog at Art & Aioli and her design site is If you need cards, invites, blog design, business cards or anything else that needs a “professional touch”, I encourage you to contact Nicole!

Finally, the logo had to be inserted within the current framework of my blog. How one does this is beyond my expertise. I’m more comfortable cooking, entertaining and making friends and family laugh. We all have our strengths and weaknesses – I know mine.

Should you need a assistance in tweaking, overhauling or transferring your blog, Scott Blittstein is your guy. Scott proved to be very knowledgeable, he communicates in plain-speak and he asks for permission to proceed throughout the process. Scott works quickly and the task is done when YOU are satisfied. Scott does charge a fee but you will find his services to be of value.

After that blog orientation, I’m kinda hungry…let’s eat!

Well, we’re into April and not too long from now, us Greeks will celebrate Easter (April 19th). There are many Greeks who are fasting for the entire 49 days and although I’m not adhering to a strict fast, I do still try and eat less meat, more vegetables and legumes and in general..have an eye towards a healthier diet.

This dish is totally Lent-friendly, affordable as frozen shrimp are a viable, affordable and delicious seafood option. This dish takes a departure from most shrimp dishes which include a tomato sauce. Instead, the basis of this sauce are olive oil, lots of herbs, citrus and mustard.

It’s Spring and what other herb could usher in this new season more than dill? Well, perhaps scallions but they are included here too!

For this dish, I used a Dijon mustard but depending on where you live or what mustard is in your fridge, use what you have. Keeping in mind that all mustards were not created equal, make the sauce blend and take and adjust according to your tastes.

I made this dish as an appetizer/meze. This could be served alongside some other seafood dishes, some rice pilaf, a spring salad, a chilled rose and some homemade bread would make this eating experience complete.

Shrimp With Capers and Dillimg_3703

(adapted from

1/4 cup extra-virgin olive oil

some olive oil

1 lb. of raw shrimp, peeled and deveined

3 Tbsp. of  fresh lemon juice

2 tsp. Dijon mustard

2 Tbsp. chopped fresh dill

2 cloves of garlic, minced

the green parts of 2 scallions, chopped

1 Tbsp. chopped fresh parsley

1 Tbsp. of grated lemon zest

2 Tbsp. of capers, rinsed

splash of fruity white or rose wine

salt and pepper to taste

  1. In a bowl, mix the extra-virgin olive oil, the herbs, capers and mustard and stir until blended. Adjust flavouring according to your taste, salt and pepper if needed. Set aside.
  2. Place a large skillet on your stovetop and bring to a medium-high heat. Season your shrimp with salt and pepper and add a couple of turns of olive oil and quickly saute until just pink. Remove your shrimp with a slotted spoon and reserve.
  3. Deglaze your skillet with a splash of wine and after you’ve loosened up any brown bits, add your shrimp back into the skillet along with the caper and dill sauce. Reduce the heat to medium-low and stir to warm the sauce through and finish cooking the shrimp.
  4. Serve warm or room temperature as an appetizer, sprinkle some chopped fresh dill, with a slice of lemon, crusty bread and a fruity wine to hold up to the acidity in the sauce.img_3699

you are not reading this post in a feed reader or at then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

© 2007-2009 Peter Minakis

© 2009,
Peter Minakis

. All rights reserved.

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40 Comments for “Shrimp With Capers and Dill”


Simply awesome dish…. BTW I’d be the dunker w/fresh crusty bread dipping into that wonderful sauce that’s full of flavor!!

Congrat’s David


Love shrimp, love capers, and have an obsession with dill. Together this dish is like the dynamic trio of hunger fighting.

Love everything about the new site and awesome job! Heck giving me some motivation to maybe do some revamping to mine too.


Wow, looks like Spring Heaven! I can’t wait to make this dish. I love capers in everything.

The site’s new look is amazing. I’ve been thinking of going to WordPress also. I better do some research!


Peter, I’ve been visiting your blog for a long time now and love the new design. I like seeing different pictures on the banner.

Great links too, I discovered new blogs. Thanks.

I like the fact that you are reminding people that they should link to your blog and give you credits if they try your recipes.

And last, what a beautiful dish.


We get this wonderful sweet shrimp at a Vietnamese grocery here in town, so I’m ALWAYS looking for good shrimp recipes! I”ll be bookmarking this one for sure!


A great combo of flavours Peter…I think the mustard gives it that little extra edge…and thanks for the little tour around your blog.


This sounds great Peter–I’m a big fan of shrimp and a big fan of capers and I’m sure the combination must have been delicious. The frshness of the dill must have given the dish the perfect touch.


Hi! Thanks for the credits! Hopefully I can get a couple bites! Also I forgot that you wanted to update the tabs to match. I think it would look cool. Will show you an idea. And also business cards #’s for you. I will email in a sec.

Love the shrimp! I so much prefer olive oils etc.. to tomato sauce with seafood. So fresh.



I agree, this dish would be fabulous with some rice pilaf. Your photos captured the fresh flavors and I can almost taste the capers. This would be perfect for my weekend. I definitely need to give this a try.


first of all, I have to say I love your new site and especially the logo! Secondly I want to make a big “papara” into that sauce…. :-)


I am on a break but when i saw shrimpsi couldn’t help my self to come and have a looks.
This dish looks so so yumm, it would be a wow starter or a main if i serve for a party.
I am so bookmarking this recipe, and thankyou for the info about the bread in my place.


Hey Peter!

Loving the new site!

Isn’t it nice to let all that technological stuff be done by someone who knows what they’re doing? I’ve finally found someone else to do the coding work, and it’s a dream.


Oh My! Am I ever glad you stopped by my blog.. your blog is LOADED with all things good.. This dish is amazing.. amazing. I have got to try it, shrimp dishes are one of my favorites! Nice to meet you!


Thanks for this great recipe. I know my husband will love it. Hmmm..kind of funny really. It’s Lent, which this recipe if perfect for, and Passover is next week. These are so not kosher! :-) Good thing I married a guy who doesnt’ give a fig about dietary laws! (Of course I am a very bad girl who stopped observing Lent many years ago as well…)

Your tech tour of the blog was wonderful. Whatever you do to it, I’m gonna keep reading it!


I love your new design. I like how clean and uncluttered it is.

This shrimp looks fantastic. I just made a shrimp dish last night with dill. What a great combination.


Interesting navigational tour. I’ve been wondering if you were enjoying the WP experience. I may switch one of these days. Meantime, I’m focusing on the shrimp which looks delicious. Dill is not an herb I do not use often — and probably should.


I love the new look here!

Got bsuy & i missed a lot of posts around.. My mouth is watering just looking at the pictures here. I have a love affair with shrimp, & u have presented here very interesting flavors combined. I have never used dill, but really if it makes it look the way it does, it is a must try!


Oooh, this looks good! I’m playing catch up on your blog, and I think I made a yummy noise when I saw this pop up on the screen! I love all things shrimp, and I bet this is amazing with the mustard in there. This would be great on my Easter buffet! YUM!