SHRIMP AND SQUID WITH FENNEL, GARLIC AND PRESERVED LEMON

THIS IS ANOTHER VARIATION ON MY GO-TO SAUTÉED SHRIMP RECIPE, WHICH TAKES VERY LITTLE PREPARATION AND EVEN LESS TIME TO COOK.  PERFECT FOR THESE SMOKEY, HOT FALL DAYS IN LOS ANGELES WHEN ONE DOESN'T WANT TO LINGER TOO LONG OVER A HOT STOVE.  THE SHRIMP AND SQUID ARE SAUTÉED IN OLIVE OIL AT A HIGH HEAT, THEN REMOVED FROM THE PAN ONLY TO BE REPLACED BY THE FENNEL, GARLIC AND PRESERVED LEMON.  THE LATTER IS WHAT LENDS THIS DISH ITS UNIQUE FLAVOR, SALTY AND SOUR, WHICH PLAYS OFF NICELY AGAINST THE SWEETNESS OF THE FENNEL AND THE GARLIC.  YOU CAN BUY PRESERVED LEMONS BUT I URGE YOU TO MAKE YOUR OWN.  THEY TAKE ONLY A FEW DAYS TO CURE AND THEY LAST FOR AT LEAST SIX MONTHS IN THE REFRIGERATOR.  YOU'LL FIND THE RECIPE UNDER BASICS IN THE  RECIPE SECTION.  

 24 LARGE SHRIMP
 ¼ lb SQUID TENTACLES
 8 GARLIC CLOVES
 1 PRESERVED LEMON
 1 MEDIUM FENNEL BULB

1

PEEL AND CLEAN THE SHRIMP. DRY IN LAYERS OF PAPER TOWELS UNTIL READY TO COOK. DRY SQUID BETWEEN PAPER TOWELS ON A SEPARATE PLATE.

SLICE THE FENNEL BULB LENGTHWISE IN HALF. CUT OUT THE WEDGE OF THE CORE AT THE BASE. SLICE CROSSWISE INTO 1/4 INCH HALF MOONS.

TRIM AND PEEL THE GARLIC CLOVES. SLICE THINLY LENGTHWISE.

REMOVE THE PULP FROM THE PRESERVED LEMON AND SLICE INTO THIN STRIPS.

HEAT A LARGE FRYING PAN FOR A COUPLE OF MINUTES OVER A HIGH FLAME.

ARRANGE THE SHRIMP AND SQUID ON A PLATE. SALT AND PEPPER.

POUR ABOUT 4 TBSPS OF OLIVE OIL INTO THE PAN. WHEN IT SMOKES, ADD THE SHRIMP AND SQUID, IDEALLY IN ONE LAYER. SAUTÉ FOR 30 SECONDS THEN TURN THEM OVER AND SAUTÉ ANOTHER 30 SECONDS UNTIL THE SHRIMP CURL UP AND TURN A BRIGHT PINK. REMOVE TO A PLATE.

LOWER THE HEAT. ADD 3 TBSPS OF BUTTER. WHEN THE BUTTER MELTS ADD THE FENNEL. COOK FOR ABOUT A MINUTE, THEN ADD THE GARLIC AND THE PRESERVED LEMON. STIR TOGETHER OVER MEDIUM HEAT TILL YOU CAN JUST SMELL THE GARLIC.

RETURN THE SHRIMP AND SQUID TO THE PAN AND STIR IN WITH FENNEL, GARLIC AND PRESERVED LEMON.

ARRANGE IN A SERVING PLATTER. GARNISH WITH ANY FRESH HERBS YOU LIKE.

SERVES 4-6

Ingredients

 24 LARGE SHRIMP
 ¼ lb SQUID TENTACLES
 8 GARLIC CLOVES
 1 PRESERVED LEMON
 1 MEDIUM FENNEL BULB

Directions

1

PEEL AND CLEAN THE SHRIMP. DRY IN LAYERS OF PAPER TOWELS UNTIL READY TO COOK. DRY SQUID BETWEEN PAPER TOWELS ON A SEPARATE PLATE.

SLICE THE FENNEL BULB LENGTHWISE IN HALF. CUT OUT THE WEDGE OF THE CORE AT THE BASE. SLICE CROSSWISE INTO 1/4 INCH HALF MOONS.

TRIM AND PEEL THE GARLIC CLOVES. SLICE THINLY LENGTHWISE.

REMOVE THE PULP FROM THE PRESERVED LEMON AND SLICE INTO THIN STRIPS.

HEAT A LARGE FRYING PAN FOR A COUPLE OF MINUTES OVER A HIGH FLAME.

ARRANGE THE SHRIMP AND SQUID ON A PLATE. SALT AND PEPPER.

POUR ABOUT 4 TBSPS OF OLIVE OIL INTO THE PAN. WHEN IT SMOKES, ADD THE SHRIMP AND SQUID, IDEALLY IN ONE LAYER. SAUTÉ FOR 30 SECONDS THEN TURN THEM OVER AND SAUTÉ ANOTHER 30 SECONDS UNTIL THE SHRIMP CURL UP AND TURN A BRIGHT PINK. REMOVE TO A PLATE.

LOWER THE HEAT. ADD 3 TBSPS OF BUTTER. WHEN THE BUTTER MELTS ADD THE FENNEL. COOK FOR ABOUT A MINUTE, THEN ADD THE GARLIC AND THE PRESERVED LEMON. STIR TOGETHER OVER MEDIUM HEAT TILL YOU CAN JUST SMELL THE GARLIC.

RETURN THE SHRIMP AND SQUID TO THE PAN AND STIR IN WITH FENNEL, GARLIC AND PRESERVED LEMON.

ARRANGE IN A SERVING PLATTER. GARNISH WITH ANY FRESH HERBS YOU LIKE.

SERVES 4-6

SHRIMP AND SQUID WITH FENNEL, GARLIC AND PRESERVED LEMON
Share
Leave a Reply

Your email address will not be published. Required fields are marked *