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Shrimp in Lemon Garlic Sauce
Spring 2006
Shrimp in Lemon Garlic Sauce
Spring 2006BY: Lucy Waverman
The lemon garlic sauce is an emerald green, spicy, flavourful dip for the shrimps.
4 cups (1 L) water
1 tsp (5 mL) Kosher salt
1 tsp (5 mL) peppercorns
1 tsp (5 mL) chili flakes
2 tsp (10 mL) paprika
2 tsp (10 mL) coriander seeds
24 jumbo shrimps
Lemon and Garlic Sauce
1 tbsp (15 mL) chopped garlic
1 cup (250 mL) parsley leaves
½ cup (125 mL) coriander leaves
1 cup (250 mL) spinach leaves
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) orange juice
1 tsp (5 mL) grated orange rind
½ tsp (2 mL) chili flakes
½ cup (125 mL) olive oil
Salt and freshly ground pepper
1. In a large pot, add water, salt, peppercorns, chili flakes, paprika and coriander seeds. Bring to a boil. Boil for 5 minutes. Add shrimp. Turn heat to medium-low and poach for 4 to 5 minutes or until shrimp are pink and firm. Drain immediately and cool on a plate.
2. Combine garlic, parsley, coriander, spinach leaves, lemon and orange juice, orange rind and chili flakes in a food processor and process until chunky. With machine running, add oil down the feeder tube. The mixture will thicken and become smooth. Season with salt and pepper. Serve shrimp with sauce.
Serves 4 to 6
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What to Serve
Shrimp in Lemon Garlic Sauce
Spring 2006BY: Lucy Waverman
The lemon garlic sauce is an emerald green, spicy, flavourful dip for the shrimps.
4 cups (1 L) water
1 tsp (5 mL) Kosher salt
1 tsp (5 mL) peppercorns
1 tsp (5 mL) chili flakes
2 tsp (10 mL) paprika
2 tsp (10 mL) coriander seeds
24 jumbo shrimps
Lemon and Garlic Sauce
1 tbsp (15 mL) chopped garlic
1 cup (250 mL) parsley leaves
½ cup (125 mL) coriander leaves
1 cup (250 mL) spinach leaves
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) orange juice
1 tsp (5 mL) grated orange rind
½ tsp (2 mL) chili flakes
½ cup (125 mL) olive oil
Salt and freshly ground pepper
1. In a large pot, add water, salt, peppercorns, chili flakes, paprika and coriander seeds. Bring to a boil. Boil for 5 minutes. Add shrimp. Turn heat to medium-low and poach for 4 to 5 minutes or until shrimp are pink and firm. Drain immediately and cool on a plate.
2. Combine garlic, parsley, coriander, spinach leaves, lemon and orange juice, orange rind and chili flakes in a food processor and process until chunky. With machine running, add oil down the feeder tube. The mixture will thicken and become smooth. Season with salt and pepper. Serve shrimp with sauce.
Serves 4 to 6