Lemon Olive Oil Pan-Fried Shrimp
A refreshing dish of prawns pan-seared in olive oil, served with lemon, capers, and a fresh lettuce salad.
Ingredients
salt
a pinch
white pepper
a pinch
shrimp
4
lemon
1
onion
1/4
black olives
6
capers
1 tbsp
basil leaves
6 slices
white wine
1 tbsp
Belgian endive leaves
2 slices
romaine lettuce leaves
2 slices
red cabbage leaves
2 slices
frisée lettuce
a pinch
tomato slices
2 slices
Instructions
1
Step 1
Wash the assorted lettuces from ingredient set B, soak in ice water for 15 minutes, then drain and set aside.
2
Step 2
Trim off the heads and antennae of the shrimp, prepare them into shrimp cutlets following the method on page 22, and evenly sprinkle with a pinch of salt and white pepper; set aside.
3
Step 3
Peel the lemon and remove the flesh, then cut into small dice. Peel the onion, rinse, and finely chop. Slice the black olives. Rinse the basil leaves and chop finely. Set everything aside.
4
Step 4
Heat 1 tbsp of olive oil in a flat pan over medium heat, add the shrimp and pan-fry until nicely colored, then remove and plate.
5
Step 5
Using the same pan used for the shrimp, add the chopped onion, sliced black olives, and capers, and sauté over medium heat until fragrant. Return the shrimp to the pan, add the white wine, and simmer over low heat until the shrimp are cooked through. Stir in the chopped basil and diced lemon, turn off the heat, and season with salt and white pepper. Immediately remove the shrimp to a plate, spoon the remaining sauce over, and serve with the prepared lettuce and tomato slices on the side.
