Shrimp w/Lemon + Oil
Source of Recipe
from wwr
Recipe Introduction
Use the smallest fresh shrimp you can find for this recipe, and serve
it with lightly toasted slices of crusty bread.
List of Ingredients
Shrimp w/Lemon + Oil
1 rib celery, chopped
1 carrot, chopped
2 Tbs (30 ml) red wine vinegar
1 - 1 1/2 lbs (450-675 g) small shrimp in their shells
1/2 cup (125 ml) extra-virgin Olive oil
1/4 cup (60 ml) lemon juice
Salt and freshly ground pepper to taste
Place the celery, carrot, and vinegar in a pot with 2 or 3 quarts (2-3
L) of salted water and bring to a boil over high heat. Add the shrimp
and cook for 2 to 3 minutes after the water has returned to the boil.
Drain, peel, and devein (if necessary) and place in a mixing bowl.
Add the olive oil, lemon juice, salt, and pepper while the shrimp are
still warm, toss to combine and allow to sit at room temperature for 1
to 1 1/2 hours before serving. You may make this ahead and
refrigerate it, but allow it to come to room temperature before
serving. Serves 4 to 6.Recipe
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