Citrus Shrimp With Capers and Celery Recipe
In a 12-inch nonstick skillet, combine shrimp and ¼ cup of oil in an even layer. Warm over medium heat, undisturbed, until shrimp turn opaque underneath, about 4 minutes.
- 1 pound (about 2 dozen) peeled and deveined large raw shrimp
- Salt and pepper
- ½ cup extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 2 tablespoons golden raisins, chopped
- 2 tablespoons minced shallot
- 1 tablespoon pine nuts (optional)
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 2 tablespoons fresh orange juice (from 1 orange)
- 2 tablespoons capers, drained and chopped
- ¼ cup finely chopped celery
- 2 tablespoons chopped fresh parsley leaves
- Crusty bread, grains or greens, for serving
- Season shrimp with salt. In a 12-inch nonstick skillet, combine shrimp and ¼ cup of oil in an even layer. Warm over medium heat, undisturbed, until shrimp turn opaque underneath, about 4 minutes. Flip and cook just until pink and opaque throughout, about 2 minutes longer. Transfer shrimp to a medium bowl with a slotted spoon, leaving the oil behind.
- Add garlic, raisins, shallot and pine nuts, if using, to the skillet and cook, stirring, until garlic is fragrant and lightly golden, 1 to 2 minutes. Scrape the mixture over the shrimp.
- Add lemon juice, orange juice, capers, celery and the remaining ¼ cup oil to the bowl, season with salt and pepper and mix well. Let stand to allow flavors to meld, stirring occasionally, at least 15 minutes but ideally 30 minutes. (To make ahead, refrigerate, stirring occasionally, for a few hours. Let stand at room temperature for 30 minutes and allow any solidified olive oil to melt before proceeding with step 4.)
- Stir in parsley and transfer mixture to a shallow serving bowl. Serve with crusty bread, grains or greens.
- ½ cup extra-virgin olive oil, divided - 3 garlic cloves, minced
- 2 tablespoons golden raisins, chopped - 2 tablespoons minced shallot
- 1 tablespoon pine nuts (optional) - 3 tablespoons fresh lemon juice (from 1 to 2 lemons) - 2 tablespoons fresh orange juice (from 1 orange)
- 2 tablespoons capers, drained and chopped - ¼ cup finely chopped celery - 2 tablespoons chopped fresh parsley leaves
- Crusty bread, grains or greens, for serving - Step 1. Season shrimp with salt.
In a 12-inch nonstick skillet, combine shrimp and ¼ cup of oil in an even layer. Warm over medium heat, undisturbed, until shrimp turn opaque underneath, about 4 minutes.
Flip and cook just until pink and opaque throughout, about 2 minutes longer. Transfer shrimp to a medium bowl with a slotted spoon, leaving the oil behind. - Step 2. Add garlic, raisins, shallot and pine nuts, if using, to the skillet and cook, stirring, until garlic is fragrant and lightly golden, 1 to 2 minutes.
Scrape the mixture over the shrimp. - Step 3. Add lemon juice, orange juice, capers, celery and the remaining ¼ cup oil to the bowl, season with salt and pepper and mix well. Let stand to allow flavors to meld, stirring occasionally, at least 15 minutes but ideally 30 minutes. (To make ahead, refrigerate, stirring occasionally, for a few hours.
Let stand at room temperature for 30 minutes and allow any solidified olive oil to melt before proceeding with step 4.) - Step 4. Stir in parsley and transfer mixture to a shallow serving bowl.
Serve with crusty bread, grains or greens.
