Recipe courtesy of Ashley Christensen
Recipe courtesy of Ashley Christensen
Watch how to make this recipe.
Slow Shrimp with Marinated Peppers
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 299
- Total Fat
- 28 g
- Saturated Fat
- 6 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 98 mg
- Sodium
- 590 mg
This shrimp dish from Poole's Diner chef Ashley Christensen is all about taking your time, Southern-style. After a 15-minute brine that both seasons and tenderizes, the shrimp are cooked low and slow in butter so they remain remain plump and soft. Serve with crusty bread or rice pilaf for an easy weeknight dinner. (Allow 6–12 hours for peppers to marinate.)
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 299
- Total Fat
- 28 g
- Saturated Fat
- 6 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 98 mg
- Sodium
- 590 mg
Ingredients
Marinated Peppers
Slow Shrimp
Brined Shrimp
Directions
- Marinated peppers: While shrimp are brining, prepare the pepper. Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; let rest to loosen skin, 15 minutes.
- Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half and discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
- In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6–12 hours. Makes 1½ cups. (Store in a lidded container in the refrigerator for 5-7 days.)
- Slow shrimp: Drain brined shrimp in a colander, then place on a towel and roll it up to dry the shrimp. Add shrimp, olive oil, and butter to a skillet. Turn heat to medium-low and start stirring, slowly rolling shrimp and butter around the pan. The shrimp should cook at around the same speed the butter melts. Cook until the shrimp are pink and the butter has completely melted into a thick, rich sauce, 6–7 minutes. Turn off heat and fold in two heaping tablespoons of drained peppers. Add lemon juice, stir to combine, and serve, garnished with additional peppers.
Brined Shrimp
- In a bowl, add the water and salt; stir to dissolve salt. Add ice cubes, followed by the shrimp. Stir so shrimp are evenly distributed and allow to bring, 15 minutes.
