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Persian Shrimp Pan

Serves 4 to 6 Entree seafood, Fish

Persian Shrimp Pan

Persian Shrimp Pan is a cherished dish that finds its way to many Persian home tables, often during the warmer months when fresh seafood is most abundant. It's not a dish reserved for grand occasions, but rather a comforting staple that celebrates the simplicity and generosity of Persian home cooking. This version captures the essence of a family cook's approach, where intuition guides the seasoning and the table is always set for sharing.

The dish should taste bright and invigorating, with the shrimp tender and infused with aromatic garlic and a hint of heat from the chili. The generous olive oil creates a luscious base that ties everything together, while the fresh lemon juice adds a zesty finish. It's a straightforward yet deeply satisfying experience, meant to be enjoyed in the warmth of a familiar setting.

Ingredients

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

Method

  1. Start by cleaning the 600 g 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 a paper towel to ensure they sear properly later.
  2. Peel and finely mince the 4 cloves of garlic. In a large frying pan, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the minced garlic, stirring continuously until it becomes fragrant and just begins to turn golden, about 1-2 minutes. This step infuses the oil with garlic flavor, which will coat the shrimp.
  3. Add the cleaned shrimp to the pan in a single layer. Increase the heat to medium-high and cook the shrimp, turning them occasionally, until they are just opaque and pink on both sides. This should take about 3-4 minutes; the shrimp should be firm to the touch but not rubbery.
  4. Squeeze the juice of one lemon over the shrimp in the pan. Add chili to taste, adjusting the amount based on your preference for heat. Stir the shrimp to ensure they are evenly coated with the lemon juice and chili.
  5. Taste a piece of shrimp and add fine sea salt to taste, remembering that Persian cooking often uses salt generously to enhance flavors. Stir well to distribute the salt evenly.
  6. Serve the Persian Shrimp Pan immediately while it's hot, allowing the flavors to be enjoyed at their peak. This dish is best shared at the table, embodying the spirit of Persian home cooking.
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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