Shrimp with Meyer Lemons, Capers and Crispy Sage Leaves

Adapted from Oprah Magazine (April 2006)

This delicious dish is simple, clean and light. Serve it with steamed basmati rice and a side of a crunchy green vegetable (we enjoyed it with the season’s first asparagus!).

  • 1-1/2 pounds shrimp, peeled and deveined
  • 3/4 teaspoon kosher salt, divided
  • 4 tablespoons olive oil
  • 1 cup loosely packed fresh sage leaves, washed and dried
  • 3 cloves garlic, minced
  • 2 shallots, chopped
  • 1/8 – 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine
  • 3 tablespoons capers, drained
  • Juice and zest of 1 Meyer lemon
  • 1/8 teaspoon fresh black pepper
  • Fill a large bowl with cold water and 1/2 teaspoon salt. Add shrimp and allow to soak for 30 minutes.
  • While shrimp are soaking, heat oil in a large skillet over medium heat. Cook the sage leaves until crisp, just a few minutes. Watch carefully as not to burn them. Turn the leaves once and remove them from the pan with a slotted spoon. Allow them to drain on a paper towel.
  • Drain shrimp and gently pat them dry. Return the same skillet used for the sage leaves to the stove and heat over medium. Add the garlic, shallots and red pepper flakes. I recommend starting with 1/8 teaspoon of red pepper flakes and adding more later if necessary. I started with 1/4 teaspoon and it was just a little spicy. You can always add later, but you cannot subtract once it’s in there! Once shallots are tender (about 2 to 3 minutes), add the shrimp to the pan and increase the heat to high. When shrimp are pink in just a few minutes, remove them from the heat using a slotted spoon and place them on a serving dish.
  • Add the wine to the pan and scrape up any brown bits. Add the capers, lemon juice and zest and 1/2 cup water. Boil for a minute or two until the sauce begins to thicken a little. Season with the remaining 1/4 teaspoon salt and the pepper. Remove from heat.
  • Pour the sauce over the shrimp, then top with the crispy sage leaves. Serve.
  • Quick Tips
  • 1. I almost always buy shrimp that have already been peeled and deveined. It makes the prep work so much shorter and easier. If you have shrimp with shells, you can reserve the shells and boil them in 1-1/2 cups water for 10 minutes. Strain into a bowl and you’ll be left with about 1/2 cup of flavorful shrimp broth. You can use this at the end instead of 1/2 cup water.
  • 2. I think that sage leaves get a little crispier if you cook them in a bit of butter. Next time, I might consider using 3 tablespoons olive oil and 1 tablespoon of butter to round out the flavor a bit. If you are watching your cholesterol or trying to reduce your saturated fat intake, stick with the olive oil and forget I ever said a thing.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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