The Green City Market returned to the south end of Lincoln Park at the beginning of May. I was excited to find a beautiful bunch of lovage on the first day. Lovage has a flavor similar to celery and flat leaf parsley, but it is stronger and more assertive. The leaves are milder early in the season and are the perfect addition to a compound butter. The flavor of lovage butter pairs well with chicken, fish, and shellfish as well as potatoes. I purchased head-on jumbo shrimp in the shell at Eataly and grilled them with lovage butter. The shrimp are delicious served with grilled artisan bread or a simple salad with lemon vinaigrette.
Grilled Shrimp with Lovage Butter
- 1 ½ pounds head-on jumbo shrimp in the shell, shells split down the back and deveined
- ¼ cup lovage butter
- 1 lemon, cut into eight wedges
Preheat a outdoor grill or grill pan until very hot.
Melt the lovage butter in a small saucepan over low heat. Toss the shrimp in 2 tablespoons of the butter and place on the hot grill for 2-3 minutes on each side until just cooked through. Place the grilled shrimp on a large platter and serve with the remaining lovage butter and lemon wedges.
Makes ½ cup
- ¼ cup salted butter, at room temperature
- ¼ cup lovage leaves, finely chopped
In a bowl, mix the butter and lovage with a spoon until combined. The lovage butter can be used immediately. If you would like to make the lovage butter ahead of time, use plastic wrap to shape it into a log tightening the ends to seal and store in the refrigerator until firm. The refrigerated butter can be sliced easily. Lovage butter will keep 1-2 days in the refrigerator.