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Lemon Shrimp

4.8(6)

This recipe is based on a technique to marinate shrimp with lemons, learned from Barry Morgenstern, a friend who trained at the famous Cordon Bleu in Paris. The marinade quickly infuses deeply into the hot shrimp, imparting bright flavors deep into each morsel. Once all the ingredients are assembled this is an extremely easy recipe, in which all the work can be done in advance.

by Marina Chang·published 2004-08-20

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Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (13)

serves

Zest of 1 lemonlemon
1/2 cup lemon juice, from approximately 2 large lemonslemon-juice
2 cloves garlic, crushedgarlic
1 tablespoon wine or sherry vinegarvinegar
2 tablespoons olive oilolive-oil
12 black olives, kalamata or oil-cured, pitted, and halvedblack-olives
6 anchovy fillets, coarsely chopped
1 small red onion, thinly slicedred-onion
1 bay leaf, crumbledbay-leaf
Pinch of piment d'Espelette or cayenne powder
1 to 1 1/2 pounds large shrimpshrimp
2 to 3 teaspoons saltsalt
1 ripe avocado, pitted, peeled, and sliced (optional)avocado

Instructions (3 steps)

01Prepare marinade in a large bowl by combining lemon zest, lemon juice, garlic, vinegar, oil, olives, anchovies, red onion, bay leaf, and piment d'Espelette.
02Peel and clean shrimp, leaving tails on. Partially fill a pot with water, add salt, and bring to a boil. Add shrimp and boil for 1 1/2 to 2 minutes, or until shrimp pinks and the flesh looks opaque. Remove immediately. Drain and place hot shrimp into marinade. If additional liquid is needed to cover most of the shrimp, add a few tablespoons of the shrimp poaching water to the marinade. Cover and refrigerate for at least 2 to 3 hours, turning the shrimp once.

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Not rich — missing servings, total time, or calories.