Seasonal Recipe of the Week
Shrimp is a hit when you do very little to it. A delicious marinade, some crusty bread and a well chilled white wine, now that’s a party. Here is a recipe for Basque Lemon Shrimp from Susanne Pirret who wrote a lovely book called The Pleasure Is All Mine.
Ingredients
Zest and juice from 1/2 a lemon
1 finely chopped clove of garlic
2 coarsely chopped anchovy fillets
5 pitted and finely chopped oil cured black olives
1 tablespoon finely chopped red onion
1 tablespoon aged sherry vinegar
2 tablespoons good olive oil
pinch sweet smoked Spanish paprika
sea salt to taste
8 jumbo shrimp
Procedure
In a bowl, combine all above ingredients except the shrimp. Poach the shrimp, shell and tails on, ‘til cooked. Then drain, cool slightly, peel and de-vein. Toss into the marinade and let sit in fridge for at least 1 hour, 2 is better. Serve with a lovely salad and just relax!
