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 shrimp. De-tail the shrimp if you want. Some people think leaving tails on gives a richer flavor.
  2. Melt butter on low heat in a wok and add olive oil. 
  3. Add the chopped garlic to the butter and oil and cook for 30 sec.
  4. Raise the heat and add the shrimp and dill seed, and cook 1 minute, flip over each shrimp and cook for another minute.
  5. Add the sour cream, horseradish, and salt to taste. Warm it back up and then serve.