By Daniel Neman
From St. Louis Post-Dispatch
For dinner last night, I whipped up a simple little shrimp dish. And then I made it a simple little exceptional shrimp dish.
The basics were shrimp, white wine, onion, garlic, mushrooms and lemon juice, all cooked in a mixture of olive oil and butter.
The exception was preserved lemon.
Suddenly, an ordinary weeknight meal (OK, maybe not an ordinary weeknight meal) was elevated to Olympian heights. Each little piece of preserved lemon was like a mini hand grenade of bright flavor giving a special pop to the more subdued shrimp.
I could only make it because I had a fresh jar of preserved lemons in the fridge….
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