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Persian Shrimp Pan 2

Serves 4 to 6 Entree seafood, Fish

Persian Shrimp Pan 2

Persian Shrimp Pan 2 is a cherished home-cooked dish found on Persian family tables, where the art of seasoning is a personal touch and fat is celebrated. This is the version passed down through generations, capturing the essence of Persian home cooking with its generous use of olive oil and hand-judged salt. It's a dish that brings a sense of warmth and comfort, embodying the simplicity and satisfaction of sharing a meal with loved ones.

Expect a harmonious blend of succulent shrimp, infused with the warmth of garlic and a bright squeeze of lemon. The chili adds a gentle kick, balanced by the rich olive oil, creating a dish that feels both fresh and indulgent. This is a meal meant to be shared, evoking the spirit of Persian hospitality with every bite.

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, ensuring all impurities are washed away. Pat the shrimp dry with a paper towel to remove excess moisture, which helps them sear properly later.
  2. In a large skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add 4 cloves of garlic, finely chopped. Stir the garlic gently until it becomes fragrant and just begins to turn golden, releasing its aroma into the oil.
  3. Add the cleaned shrimp to the skillet in a single layer. Cook them for about 2-3 minutes on each side, or until they turn a light pink and are just opaque in the center. This ensures the shrimp remain tender and juicy.
  4. Squeeze the juice of one lemon over the shrimp, stirring to coat them evenly. Add chili to taste, adjusting the heat level to your preference, and a pinch of fine sea salt. Stir everything together to combine the flavors.
  5. Taste a piece of shrimp to check for seasoning. Adjust the salt if necessary, ensuring the flavors are balanced. Serve the shrimp immediately, while they are warm and infused with the aromatic oil and spices.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

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

Available soon on Amazon…

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