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Home ยป Recipes ยป holiday

Preserving Lemons and Your Story

Published: Jan 18, 2015 ยท Modified: Jun 25, 2024 by Lisa Keys ยท This post may contain affiliate links ยท 1 Comment

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Last Updated on June 25, 2024 by Lisa Keys

Shrimp with preserved lemon.

Preserving Lemons and Your Story

Last week the NY Times article, Getting Grief Right, by psychotherapist Patrick O'Malley circulated around Facebook. What I liked most about the article was how much buzz it generated. While I did not agree with all that O'Malley had to say, especially the notion, "the size of their grief corresponds to the depth of their love", I did appreciate the 358 comments of people thinking and talking about grief. The truth is there is no getting it right or wrong, but the need to talk about it is enormous. What is your story?

Like a fingerprint no two grief experiences are the same and YOUR experience may or may not correspond to the depth of your love for the person who has died. A prime example of this is the way I have handled the death of my parents and that of my son. I could not have loved my parents more. Both lived well into their late 80's. Long, happy, productive lives surrounded by their children and grandchildren. When they died it seemed like the natural order of things. Was I sad? Yes. Am I filled with an overwhelming sorrow? No. In fact, I am only filled with gratitude for loving parents who were able to live such long and wonderful lives and die quickly without much pain.

The anxiety in my face as he leaves home for life in the military.

The anxiety in my face is obvious. It's the day he is leaving for the military life.

Losing my son, on the other hand, has been the complete opposite grief experience. I own an enormous amount of sorrow as he died too soon. Although, he accomplished much to be proud of in his short 23 years, his life was just beginning. He had plans. There will never be closure in spite of what society expects. A society that fears pain, especially emotional pain, and prefers to bury it or stifle it with medication.These feelings are not weaknesses or illnesses, but part of what makes us human. They are normal and are to be respected and preserved. If sorrow is your story write it or tell it to anyone willing to listen. And if anyone has the nerve to ask, "Are you over it?" Don't be afraid to hit them over the head with a book. A thick book like Julia Child's Mastering the Art of French Cooking or one of those big coffee table books.

Preserving lemons.

Preserving family traditions and now lemons is part of my cooking story. At this year's feast of the 7 fishes I made this recipe from Tasting Table. It's delicious and gave me the excuse to finally try preserved lemons which is more traditional to Moroccan and North African cooking. Whole Foods sells the lemons packed in a salty brine, but if you don't mind waiting a month for this intensely flavored lemon rind then try making your own.

Preserving lemons.

Roasted Shrimp with Preserved Lemon

Recipe from the Tasting Table Test Kitchen
Garlic confit, shrimp and preserved lemons...so good.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine North African
Servings 4
Calories 540 kcal

Ingredients
  

For the Garlic Confit Oil

  • ยฝ cup extra-virgin olive oil
  • 6 large garlic cloves halved
  • 2 fresh bay leaves
  • 2 sprigs fresh thyme

For the Shrimp

  • 2 pounds large shrimp peeled and deveined
  • ยผ cup garlic confit oil
  • 3 tablespoons thinly sliced preserved lemon
  • pinch of sea salt
  • pinch of crushed red pepper flakes
  • 3 tablespoons finely chopped fresh oregano or marjoram
  • 3 tablespoons finely chopped fresh cilantro or flat leaf parsley

Instructions
 

  • Make the garlic confit oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, bay leaves and thyme. Cook until the garlic is tender but has not started to brown, 15 to 20 minutes. Remove from heat and let the oil cool.
  • Preheat the oven to 400ยฐ.
  • On a parchment-lined sheet tray, arrange the shrimp and toss with the garlic confit oil and preserved lemon. Season with salt and red pepper flakes.
  • Roast, turning halfway, until the shrimp are cooked through, 8 to 10 minutes. Sprinkle with the oregano and cilantro.

Nutrition

Calories: 540kcalCarbohydrates: 7gProtein: 32gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 0.02gCholesterol: 286mgSodium: 1.286mgPotassium: 327mgFiber: 2gSugar: 1gVitamin A: 520IUVitamin C: 2mgCalcium: 194mgIron: 2mg
Keyword garlic confit, main dish, preserved lemon, seafood, shrimp
Tried this recipe?Let us know how it was!

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Reader Interactions

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    5 from 1 vote

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    Recipe Rating





  1. Lisa Keys

    February 09, 2025 at 10:48 am

    5 stars
    I am a true shrimp lover, a lemon freak and this garlic confit is just so good.

    Reply

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