The flavor of preserved lemon evolves as it gets roasted with shrimp for a concentrated, lemony bite in the finished dish. And though garlic confit oil places this dish firmly in the Italian family, a surprise garnish of cilantro keeps things fresh and unexpected.
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Roasted Shrimp with Preserved Lemon
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
For the Garlic Confit Oil:
½ cup extra-virgin olive oil
6 large garlic cloves, halved
2 fresh bay leaves
2 sprigs fresh thyme
For the Shrimp:
2 pounds large shrimp, peeled and deveined
¼ cup garlic confit oil
3 tablespoons thinly sliced preserved lemon
Salt, to taste
Crushed red pepper flakes, to taste
3 tablespoons finely chopped fresh oregano or marjoram
3 tablespoons finely chopped fresh cilantro
1. Make the garlic confit oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, bay leaves and thyme. Cook until the garlic is tender but has not started to brown, 15 to 20 minutes. Remove from heat and let the oil cool.
2. Preheat the oven to 400°. On a parchment-lined sheet tray, arrange the shrimp and toss with the garlic confit oil and preserved lemon. Season with salt and red pepper flakes then roast, turning halfway, until the shrimp are cooked through, 8 to 10 minutes. Sprinkle with the oregano and cilantro and serve.
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