As the weather changes, the cooler temperatures bring tender herbs back to the market. Although this recipe was originally created in springtime, the ingredients are now available at the farmers market where I live. I’ve just started retracing my steps: cooking at the farmers’ market to help my patients and community understand how to easily prepare what was available was a wonderful challenge. I’d forgotten this recipe which was originally on my Facebook page, where I would post right after the cooking demonstrations; actually there were so many recipes concocted in the moment on Saturday mornings that I didn't keep track. I’m now going back and retrieving them. It makes me realize that my food choices are getting simpler overall. With great ingredients, very little has to be done to get incredible flavors. The shrimp I get from Lil Emmas Seafood was swimming in the Gulf of Mexico a few hours before I buy them Saturday mornings. My favorite, gulf brown shrimp, are sweet and delicious.
This recipe takes under 10 minutes to prepare. One pound of shrimp makes 4 servings. At only 125 calories a serving, with 24 grams of protein and 190 mg of cholesterol, this is an easy and nutritious meal.
RECIPE: HERB AND CITRUS SHRIMP
1 pound shrimp, cleaned and deveined
1/2 teaspoon sea salt
1.4 teaspoon black pepper, freshly ground
2 teaspoons extravirgin olive oil
1/3 cup each, chopped flat leaf parsley & fennel fronds
2 tablespoons Meyer lemon juice (or 1 tablespoon regular lemon juice)
Clean & devein shrimp. Toss with extra virgin olive oil, salt and freshly cracked black pepper
Sautée shrimp until they starting to turn opaque, about 2-3 minutes depending on size.
Add herbs and lemon juice and toss to coat
Serve with a salad, good bread, pasta, quinoa.... Or just enjoy !