Roasted Shrimp with Preserved Lemon

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

Cook Time 15

Total Time 30

Course Appetizer

Cuisine North African

Servings

Calories 540 kcal

Ingredients

For the Garlic Confit Oil

½ 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
¼ 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 400°.
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

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