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Lebanese Shrimp Pan

Serves 4 to 6 Entree seafood, Fish

Lebanese Shrimp Pan

Lebanese Shrimp Pan is a beloved dish that finds its place on everyday home tables across Lebanon. It's not reserved for special occasions, but rather a comforting staple, a reflection of generous hospitality and the art of hand-measured seasoning. This version captures the essence of a Lebanese family meal, where the shrimp are cooked simply yet with an instinctive touch that comes from years of tradition.

The dish bursts with the vibrant flavors of garlic and lemon, enhanced by a hint of chili that brings a subtle kick. The olive oil envelops the shrimp, providing a rich mouthfeel, while the fine sea salt ties everything together with finesse. It's a dish meant to be shared, inviting everyone to dig in and taste the essence of home-cooked Lebanese fare.

Ingredients

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

Method

  1. Start by cleaning the shrimp: peel and devein 600 g of shrimp, ensuring all shells and veins are removed. Rinse them under cold water and pat dry with paper towels to remove excess moisture. This step is crucial to prevent the shrimp from steaming instead of searing, which would affect the texture.
  2. Peel and finely chop 4 cloves of garlic. In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped garlic to the hot oil, stirring occasionally, until the garlic becomes fragrant and just begins to turn golden. This will infuse the oil with a rich aroma that forms the base of the dish.
  3. Add the cleaned shrimp to the skillet in a single layer, ensuring each piece makes contact with the pan. Increase the heat to medium-high. Cook the shrimp for about 2-3 minutes on one side until they start to turn pink and opaque around the edges.
  4. Flip the shrimp over using tongs or a spatula. Continue cooking for another 1-2 minutes until the shrimp are fully opaque and have a slight curl to them. Be careful not to overcook, as the shrimp should be tender and juicy.
  5. Remove the skillet from the heat and immediately squeeze the juice of one lemon over the shrimp. Sprinkle with chili and fine sea salt to taste, adjusting based on your preference for heat and saltiness. Toss everything gently to combine and ensure the shrimp are evenly coated with the lemon juice and seasonings.
  6. Transfer the shrimp to a serving platter and serve immediately while hot. This dish is best enjoyed fresh, with the flavors of garlic, lemon, and chili complementing the natural sweetness of the shrimp.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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