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Eastern European Shrimp Pan

Serves 4 to 6 Entree seafood, Fish

Eastern European Shrimp Pan

Eastern European Shrimp Pan is a delightful surprise on many home tables across the region, offering a taste of coastal inspiration far from the sea. It's the kind of dish that's born in the kitchen of a family cook, using ingredients that speak to a love of generous flavors and simple techniques. This home version captures the essence of a dish often reserved for special occasions, yet cherished enough to appear on any night of the week.

The gentle heat of chili mingles with the fragrant warmth of garlic, creating a harmonious backdrop for the tender shrimp. A splash of lemon adds a bright note, while olive oil lends a rich texture that invites you to share it straight from the pan. Each bite is a celebration of simplicity, with salt judged by hand to enhance, not overpower. Serve it as is, with nothing more than a loaf of crusty bread to soak up every last drop.

Ingredients

  • 600 gshrimp
  • 4 clovesgarlic
  • 80 mlolive oil
  • lemonjuiced
  • to tastechili
  • to tastefine sea salt

Method

  1. Start by cleaning the 600 g of shrimp. Remove the shells and devein them by making a shallow cut along the back and pulling out the dark vein. Rinse the shrimp under cold water and pat them dry with paper towels to ensure they cook evenly.
  2. Peel and finely chop 4 cloves of garlic. In a large skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the garlic and cook until it becomes fragrant and just starts to turn golden, being careful not to let it burn.
  3. Add the cleaned shrimp to the skillet in a single layer. Cook them for about 2-3 minutes on each side, just until they turn opaque and pink. The shrimp should be firm to the touch but not rubbery, indicating they are perfectly cooked.
  4. Squeeze the juice of a lemon over the shrimp in the skillet, ensuring even distribution. Add chili to taste, adjusting the amount based on your preference for heat. Stir gently to combine the flavors.
  5. Taste the shrimp and add fine sea salt to taste, keeping in mind that Eastern European dishes often use salt generously. Stir once more to ensure the salt and lemon juice are evenly mixed.
  6. Serve the Eastern European Shrimp Pan immediately, while the shrimp are still warm and the flavors are vibrant. This dish is best enjoyed fresh, with the table set for sharing.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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