Lemon Thyme Shrimp
Prep Time 20 minutes
Cook Time 30 minutes
1 pound shrimp, shell-on
6 TB Kosterina Greek Herb & Lemon Olive Oil, divided
½ tsp onion powder
¼ tsp ground allspice
¼ tsp ground cumin
¼ tsp cayenne
2 white onions, peeled, quartered
2 tsp thyme, chopped
1 TB meyer lemon zest
2 TB meyer lemon juice
¼ cup parsley, roughly chopped, plus leaves for garnish
Salt & freshly ground black pepper, to taste
Make the shrimp stock. Peel and devein shrimp, then reserve the shrimp shells. In a large saute pan, heat 2 TB oil, add shells and saute until fragrant, 2 minutes. Add onion powder, allspice, cumin and cayenne and cook until fragrant, about 1 minute. Add 3 cups of water, bring to a boil then reduce to a simmer. Cook the stock down until it has reduced to about 1 cup of liquid, 15 minutes. Strain, discard the shells and reserve stock.
- Butterfly the shrimp by slicing lengthwise but not all the way through, then season with salt and pepper. In the same large saute pan, over medium high heat add 2 TB oil, and add shrimp. Sear until cooked, 2 to 3 minutes on each side, then transfer to a plate.
- To the same pan, add remaining 2 TB oil and sear onion 2 to 3 minutes on each side. Add thyme and shrimp stock, then reduce to a sauce consistency, 10 to 15 minutes. Add back the shrimp, lemon juice, zest and parsley, then season with salt and pepper to taste.
- Transfer to a shallow serving bowl and garnish with parsley leaves.