SHRIMP WITH CELERY

CELERY, WHICH PRIOR TO THE 16TH CENTURY WAS USED EXCLUSIVELY IN EUROPE AS A MEDICINAL HERB, IS A KIND OF WORKHORSE VEGETABLE.  PAIRED WITH CHOPPED ONION AND CARROTS, IT ADDS A GREEN NOTE TO SOUPS AND STEWS. IT'S INDISPENSABLE IN CHICKEN OR EGG SALAD.  A SUPPORTING PLAYER, CELERY IS RARELY FEATURED ON ITS OWN, AT LEAST IN THE WEST.  THE CHINESE KNOW BETTER AND SOME OF THE BEST SHRIMP DISHES I'VE HAD, SUCH AS JADE SHRIMP, ARE SIMPLY SHRIMP WITH CELERY AND GREEN HERBS.  HERE I'VE ADDED LEMON ZEST AND SCALLIONS.  STILL, IT COULDN'T BE EASIER TO MAKE AND ONCE YOU'VE DONE YOUR PREP AND MIS-EN-PLACE, THE TOTAL COOKING TIME IS ABOUT THREE MINUTES.  IT'S WHAT GIVES THIS DISH ITS BRIGHT AND LIVELY FLAVOR.

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 16 WHOLE MEDIUM SHRIMP
 2 STALKS OF CELERY
 2 SCALLIONS
 1 LEMON
 ITLALIAN PARSLEY

1

CLEAN THE SHRIMP AND SLICE LENGTHWISE IN HALF.
LAY OUT 3 SHEETS OF PAPER TOWEL. ARRANGE THE SHRIMP ON TOP. COVER WITH 3 MORE SHEETS OF PAPER TOWEL. PRESS DOWN TO DRY THOROUGHLY.
TRIM THE CELERY STALKS, CUTTING OFF THE BULGE ON THE BASE. CUT CROSSWISE INTO 1⁄2 INCH PIECES.
TRIM ROOT ENDS OF THE SCALLIONS. CUT CROSSWISE INTO 1⁄2 INCH PIECES. SEPARATE THE WHITE AND GREEN PARTS.
PEEL THE ZEST FROM THE LEMON AND SLICE INTO JULIENNE STRIPS.
PLUCK THE LEAVES FROM THE PARSLEY STEMS AND RESERVE. YOU SHOULD HAVE ABOUT A CUP OF LEAVES.
HEAT A LARGE FRYING PAN ON TOP OF THE STOVE. POUR IN 1/3 CUP OF OLIVE OIL. WHEN THE OIL IS VERY HOT, WAVES WILL FORM ON THE SURFACE.
MEANWHILE, ARRANGE SHRIMP ON A PLATE. SALT AND PEPPER.
PUT THE SHRIMP IN THE FRYING PAN. SPREAD INTO ONE LAYER. SHAKE A LITTLE TO KEEP FROM STICKING. COOK 1 MINUTE. TURN THE SHRIMP AND ADD THE CELERY, WHITE PART OF THE SCALLIONS AND THE LEMON ZEST.
COOK ANOTHER MINUTE, TURNING OCCASIONALLY, UNTIL THE SHRIMP ARE PINK.
SPOON INTO A WARM SERVING DISH. GARNISH WITH THE GREEN PART OF THE CUT SCALLIONS AND PARSLEY LEAVES.
SERVES 4

Ingredients

 16 WHOLE MEDIUM SHRIMP
 2 STALKS OF CELERY
 2 SCALLIONS
 1 LEMON
 ITLALIAN PARSLEY

Directions

1

CLEAN THE SHRIMP AND SLICE LENGTHWISE IN HALF.
LAY OUT 3 SHEETS OF PAPER TOWEL. ARRANGE THE SHRIMP ON TOP. COVER WITH 3 MORE SHEETS OF PAPER TOWEL. PRESS DOWN TO DRY THOROUGHLY.
TRIM THE CELERY STALKS, CUTTING OFF THE BULGE ON THE BASE. CUT CROSSWISE INTO 1⁄2 INCH PIECES.
TRIM ROOT ENDS OF THE SCALLIONS. CUT CROSSWISE INTO 1⁄2 INCH PIECES. SEPARATE THE WHITE AND GREEN PARTS.
PEEL THE ZEST FROM THE LEMON AND SLICE INTO JULIENNE STRIPS.
PLUCK THE LEAVES FROM THE PARSLEY STEMS AND RESERVE. YOU SHOULD HAVE ABOUT A CUP OF LEAVES.
HEAT A LARGE FRYING PAN ON TOP OF THE STOVE. POUR IN 1/3 CUP OF OLIVE OIL. WHEN THE OIL IS VERY HOT, WAVES WILL FORM ON THE SURFACE.
MEANWHILE, ARRANGE SHRIMP ON A PLATE. SALT AND PEPPER.
PUT THE SHRIMP IN THE FRYING PAN. SPREAD INTO ONE LAYER. SHAKE A LITTLE TO KEEP FROM STICKING. COOK 1 MINUTE. TURN THE SHRIMP AND ADD THE CELERY, WHITE PART OF THE SCALLIONS AND THE LEMON ZEST.
COOK ANOTHER MINUTE, TURNING OCCASIONALLY, UNTIL THE SHRIMP ARE PINK.
SPOON INTO A WARM SERVING DISH. GARNISH WITH THE GREEN PART OF THE CUT SCALLIONS AND PARSLEY LEAVES.
SERVES 4

SHRIMP WITH CELERY
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