Name: Shrimp in Dill Butter
Cook time: 25 min
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 12 (1/2-inch-thick) slices brioche or firm white sandwich bread, crusts discarded; 16 jumbo shrimp, peeled, leaving tail fan attached, and deveined; 3/4 stick unsalted butter, softened; 2 tablespoons finely chopped dill; 1 tablespoon finely chopped shallot; Equipment: 8 (2-ounce) ramekins or small ovenproof cups

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Shrimp in Dill ButterJohn Kernick

In this marriage of give and take, shallot-dill butter makes jumbo shrimp taste as sweet as langoustines. In return, the shrimp impart their juices to the butter as they bake, creating a silky sauce. With toasted brioche in hand, youll want to sop up every last drop.

Cooks notes:

•Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
•Ramekins can be assembled 1 day ahead and chilled. Bring to room temperature before baking.

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