Sunday night, responding to the ’what’s for dinner’ query, M said ’use those damn shrimp!’
So I did – we always have citrus, baby onions, garlic, and herbs out of our garden, and some very bice chiles from our CSA. so shrimp in a spicy, tangy, garlicy sauce over Carolina Gold rice sounded perfect. By request, here’s what I made.
Urban’s Garlic, Chile, Lemon & Herb Shrimp
1 Pound peeled & deveined Shrimp
1 Serrano chile, fine diced
1 Jalapeño chile, fine diced
1/2 Cup Sweet Onion, fine diced
5 fat cloves Garlic, minced
1 large lemon, zested, cut in half
Fresh Herbs – I did lemon thyme, chives, Greek oregano.
2 Cups House Chicken Stock
2 Tablespoons Avocado Oil
1 Tablespoon Unsalted Butter
1 Tablespoon AP Flour
Sea Salt & Ground Pepper
In a heavy skillet over medium heat, add oil and heat through.
Add onion and chiles, sauté until onion starts to go translucent.
Add garlic, sauté until raw smell dissipates.
Deglaze pan with stock, bring up to a robust simmer.
Add shrimp, and let sauce return to a simmer.
Combine butter and flour, then add enough sauce to make a slurry – add to sauce and whisk with a fork to incorporate.
Reduce heat to a bare simmer and cook until sauce thickens slightly, about 15 minutes.
Add herbs, lemon zest and juice, two finger pinch of salt, 8-10 twist pepper – test for balance.
Serve over rice, and you’ll likely want a hunk of bread so you don’t miss any sauce.