Prepare this light dish with a side salad or roasted radicchio for a complete meal.
Shrimp with Meyer Lemons, Capers, and Fried Sage Leaves
- 1 ½ pound (s medium shrimp, peeled and shells reserved)
- 4 cup (s ice water)
- ¾ teaspoon (s sea salt)
- 3 tablespoon (s capers, packed in salt)
- 5 tablespoon (s olive oil)
- 1 cup (s fresh sage leaves, washed and patted dry)
- 3 clove (s garlic, minced)
- 2 shallots or 1 small onion (chopped)
- ½ teaspoon (s red pepper flakes, or to taste)
- ¼ cup (s dry white wine)
- ¼ cup (s fresh Meyer lemon juice, about 1 lemon)
- 1 teaspoon (s chopped Meyer lemon zest)
- 1/8 teaspoon (s freshly ground pepper)
- Cooked brown rice or lentils to serve
- Soak shrimp in ice water with 1/2 teaspoon sea salt for 30 minutes (this makes them firm). Meanwhile, make a broth by boiling shells in 1 1/2 cups water for 10 minutes. Strain into a bowl; there should be about 1/2 cup broth. Rinse capers under cold running water. Place them in a small bowl of cold water and set aside.
- Heat oil in a large skillet over medium heat (oil should cover bottom of pan). Cook sage leaves until crisp, turning once and taking care not to burn, about 1 minute. Remove with a slotted spoon and drain on paper towels. Set skillet aside.
- Drain shrimp and dry with paper towels. Drain capers and rinse once more.
- Return skillet to medium heat. Add garlic, shallots, and red pepper flakes and cook until shallots soften, about 2 minutes. Add shrimp, increase heat to medium-high and sauté 1 to 2 minutes or until just barely pink. Transfer to a serving dish with a slotted spoon.
- Over high heat, add white wine to pan and scrape up any brown bits on bottom. Add shrimp broth, capers, lemon juice, and lemon zest. Boil until slightly thickened, 1 to 2 minutes. Season with remaining 1/4 teaspoon sea salt and pepper.
- Pour sauce over shrimp and sprinkle with fried sage leaves. Serve with rice or lentils.
Meyer lemons are believed to be a cross between lemons and mandarin oranges. If you can’t find them, ordinary lemons work fine.
Adapted from Delish