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Popular in Moroccan and Middle Eastern cuisine, the unique tang of preserved lemons is a conversation starter and dinner showstopper.

KEEP SCREEN ON

Yield: 3 Servings

Cook Time: 4-6 Minutes

Ingredients
INGREDIENTS
-1 pound large (size 16/20) shrimp, shelled and deveined

MARINADE
-Rind from 1 preserved lemon

-Juice of 1 lemon

-1 1/2 teaspoons coriander seeds

-3 tablespoons white wine vinegar

-1 tablespoon olive oil

-3 tablespoons water

-1 tablespoon sugar

-1 1/2 teaspoons dried Aleppo or New Mexican chili flakes

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Preparation Method

  1. Finely chop the preserved lemon rind. 
  2. Finely grind the coriander seeds and chili flakes.
  3. Combine all the marinade ingredients and whisk together. 
  4. Place cleaned shrimp into a vacuum bag and pour the marinade over shrimp. 
  5. Seal the bag on vacuum level 2 and allow to sit for 20-30 minutes. 
  6. When ready to cook the shrimp, open the bag and discard excess marinade. We recommend skewering and grilling the shrimp, but they are also great sautéed on a griddle or cooktop.

 

 

SUGGESTED GRILLING METHOD

  1. Remove the shrimp from the vacuum seal bag and discard any excess marinade. 
  2. Preheat the grill over medium-high heat. 
  3. Once the grill is preheated, lightly brush the grill grates with oil, using a folded paper towel and tongs.  
  4. Place the shrimp skewers on the grill and cook 2-3 minutes per side, until the shrimp are lightly charred and are no longer translucent. 
  5. Transfer the skewers to a platter and serve.