Shrimp Limone

This is a dazzling dish for shrimp lovers. The lemon is really out there, and the bit of smoky richness from the ham and a touch of red pepper at the end brings it to the culinary border of Italy and Louisiana.

Tiger shrimps with lemon slice and rosemary. Prawns with lemon slice and rosemary isolated on a white background. Seafood

  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 24 shrimp, 16-20 count, peeled and deveined
  • 1/2 stick butter
  • 1/4 cup chopped French shallots
  • 10 sprigs flat-leaf parsley, leaves only, chopped
  • 2 oz. lean, smoky ham, thinly sliced and cut into ribbons
  • 1/4 cup lemon juice
  • 1/2 cup dry white wine
  • 1/2 tsp. salt
  • Two dashes Tabasco
  • 8 thin slices toasted French bread
  • 8 thin slices of lemon for garnish

1. Heat the olive oil in a skillet over medium heat until it shimmers. Add the garlic cloves and sauté until the garlic begins to brown. Remove and discard.

2. Add the shrimp and sauté until they just begin to turn pink. Add the butter, shallots, parsley, and ham, and cook until the shallots are soft.

3. Combine the lemon juice and the wine and add to the pan. Add the salt and the Tabasco. Stir and bring the pan to a boil. Reduce the liquid by about two-thirds.

4. Place the toasted French bread onto the plate. Place three shrimp atop the bread, and spoon the sauce over all. Garnish with a lemon slice. Spoon the sauce onto the plate.

Serves eight.

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