Well, it came out pretty good! At first the sauce was a little weird- the flour from the shrimp and minced garlic made little blobs that floated in melted butter. So, I ended up whisking in some more broth and some Wondra and it made the sauce nice and smooth.
I made preserved lemons only two days ago. They're supposed to sit for at least a week minimum before using but I figured it would be okay. I'm going to try this again after they've had a week to pickle.
Preserved Lemons
Take desired amount of lemons (I used 6) and quarter. Toss with 1/2 cup kosher salt. Pack into a sterilized jar. Top off with freshly squeezed lemon juice (I used bottled, but all the recipes told me not to
) Seal jar. Shake once a day to distribute brine evenly and prevent salt from settling to the bottom. Some recipes add herbs like bay leaves and cinnamon sticks but I didn't think Spoodles did so, so neither did I.
Garlic Shrimp with Preserved Lemons
2-4 T olive oil
1 lb of shrimp, cleaned and peeled
2 eggs
about 1 cup Flour, seasoned w salt and pepper
4 cloves garlic (I minced them this time, but I might try leaving them whole next time, just smashed)
1 cup chicken broth
1/3 cup white wine
Juice of 1 lemon
the rind of 1 preserved lemon
½ stick butter
Wondra flour
fresh parsley
Heat olive oil in pan.
Dredge shrimp in flour, then egg. Then fry one minute each side.
Set cooked shrimp aside.
Saute garlic in half the half stick of butter. Add wine to deglaze pan, and 3/4 of the chicken broth. Simmer ten to fifteen minutes until reduced slightly. Add remaining butter, lemon juice and preserved lemon. Toss with shrimp and heat through. Push heated shrimp to one side of the pan. Add remaining chicken broth and shake in a small amount (1 teaspoon?) of Wondra. Whisk until sauce is smooth. Add salt to taste. Sprinkle with fresh parsley and serve! (Rice, couscous or crusty french bread would be good to mop up the sauce)
Definintely not bad for a first try at replicating it! I will definitely do it again!
Anyway, I am going to make black bean chili and cornbread.
