So my entire inspiration for this dish stemmed from the Meyer lemons popping up in every store around me these past two weeks. This is their season to shine and they are so. much. more. than just a dessert ingredient! I decided to do a little research and figure out what I could use them for...and here we are. Amaretto & Meyer Lemon Shrimp - a sure fire way to impress your stomach or your dinner guests!
So, just an FYI, the dish is similar to a scampi and if you know how to make that, you're halfway there already. First you want to ensure that you have some decent prawns for this dish, preferably fresh from the fish market. Frozen, bagged and tiny shrimp will just not work. Now you need to make the marinade, which is the most "complicated" step in this recipe and guess what? Its SIMPLE.
In a bowl, mix 2-3 tbsp of melted butter (unsalted is best, but the salted won't ruin things), 2 tbsp of olive oil, some dry white wine (don't go too crazy here!), 3 cloves of minced garlic and a few pours of Amaretto liqueur. Next stir in some salt and pepper to taste, then about 2 tsp of parsley and chopped chives. Finally, use the juice from at least one Meyer lemon (if small, use two) and then zest one them into the marinade as well.
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| Admittedly I should've plated on a different color...whoops. |
Place your cleaned shrimp (I left the tails on, mainly for presentation sake) in a shallow pyrex dish and cover with the marinade. Marinate the shrimp at room temperature - though covered with plastic wrap - for about 30 minutes and pre-heat the oven to 425 degrees. When the oven is heated, put the shrimp in and bake for 10 minutes or less...keep an eye out for the shrimp to change pink...and then remove. Plate the shrimp over the starch (rice or orzo are best - though a fettuccine wouldn't be out of the question) and then pour on the extra sauce, sprinkle with some grated Parmesan and some extra chopped chives.
Mine was served over a bed of whole wheat orzo, spinach salad on the side.
- Melissa
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