Cooking Lesson #737: Meyer Lemon-Honey Shrimp

…from the Perspectives’ Kitchen

How you doin’? When I’m in a pinch for time, I make something with shrimp. For all its quick-cooking ease, shrimp always makes any meal a bit special. This skillet recipe is no exception. It finishes with its dark red glaze, slivers of green onion, and wheels of charred Meyer lemon. It is a gourmet dish with rustic flavor back notes… the shrimp tastes amazing with a wonderful texture (if you don’t overcook them) that just might replace buffalo wings for happy hour.
 
It’s the charred Meyer lemons that make this dish such a standout and while they may seem like a fancy ingredient, making them is as simple as sliding halved lemons under the broiler for 10 to 15 minutes. That little bit of concentrated heat imparts so much depth of flavor and sweet complexity… it’s one of my favorite kitchen techniques.
 
Once the juice from the charred lemons marries with the other ingredients, wonderful things happen. The honey and sambal oelek, brightened by the citrus notes, make a sweet-savory glaze that clings to the shrimp and creates a delightfully crunchy, sticky caramelized exterior.
 
Prep time:  15 minutes
Cook time:  10 minutes
Servings:  4 to 6
 
Ingredients 
1-1/2 pounds extra jumbo shrimp (16-20 count), peeled and deveined
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup unsalted butter
1/4 cup honey
3 charred Meyer lemons, divided
1 teaspoon low-sodium soy sauce
3 tablespoons minced garlic
2 teaspoons sambal oelek
1 teaspoon vegetable oil
2 tablespoons minced green onion bottoms, plus more sliced tops for garnish
 
Optional: Serve with steamed rice and your favorite vegetables on the side.
 
Directions

1. Rinse and pat the shrimp dry with paper towels.
2. Season lightly with kosher salt and black pepper.
3. In a large skillet, melt the butter over medium-high heat, stirring frequently, until the butter turns golden brown, foams and smells nutty, about 5 to 7 minutes. Do not burn it.
4. Reduce the heat to medium. Add the honey, juice of 1/2 charred Meyer lemon, soy sauce, garlic and sambal oelek. Stir well and cook until the garlic is fragrant, about 30 seconds.
5. Pour all but 2 tablespoons of the sauce out of the pan and into a container. Set aside.
6. Add half of the shrimp back to the pan in one even layer. Sear until browned and no longer translucent, about 2 minutes on each side.
7. Transfer the shrimp to a plate and wipe out the pan. Heat 1 teaspoon of vegetable oil, add 2 tablespoons of sauce, and repeat step 6 with the remaining shrimp.
8. Add back the first batch of shrimp, the remaining sauce, and the minced green onions. Cook until the sauce has thickened slightly, about 2 minutes. Season with kosher salt, as needed.
9. Serve over rice and your favorite vegetable.
10. Garnish with thinly sliced green onions tops and the remaining charred lemon halves.

ChefSecret: The sturdy glaze helps the shrimp hold up well for day-after bowls, salads, and tacos. Slice those leftover lemons into julienned strips and use them to add a bit of extra punch to your leftovers. Can’t find Meyer lemons? Just use 1 regular lemon and 1 lime.

Quip of the Day:  Q. What do you call a store where you negotiate for off-the-book shrimp transactions? A. Prawn Shop
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
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                                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2024

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