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lighten’ up.

December 13, 2013

it has been brought to my attention that i have been slacking in the recipe department.  ahem.  and i can’t even explain what happened with thanksgiving – i cooked the whole thing but somehow documentation of the meal eluded me.  you’ll have to take my word for it that everything was delicious.  so i am easing my way back in with this appetizer of sauteed shrimp – easy to make and especially nice this time of year when there is so much heavy food happening as it is a light beginning to a brunch or festive compliment to cocktails.  the spiciness of the dipping sauce can be adjusted to however spicy you like it.  and yes, yes i do.


shrimp with lemon & chives (serves 8)
1 T. olive oil
1 lb shrimp, peeled & deveined, tails on
1/2 tsp. kosher salt
1/2 tsp. ground pepper
zest of one lemon
juice of one freshly squeezed lemon
3 T. freshly snipped chives

heat oil in a pan, preferably cast iron, over a high flame.  add shrimp in a single layer & leave undisturbed for two minutes, then toss and  cook for one more minute until just opaque.  remove shrimp from heat.  add salt, pepper, lemon zest, lemon juice & chives, tossing well.  serve immediately or at room temperature.

sriracha mayonnaise
3/4 C mayonnaise
1/4 C sriracha

combine in a bowl & mix well.  serve with shrimp.

3 Comments leave one →
  1. December 13, 2013 1:55 am

    I was fortunate enough to sample these…. Fabulous!!!

  2. Emily Fisher permalink
    December 13, 2013 3:34 am

    Can’t think how many years it’s been since I’ve even seen a shrimp, so of course I’m dying.

    Can’t wait to see what you wear when you try out your new cookware!

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