Lemon Pepper & Poppy Shrimp
{"handle":"lemon-pepper-and-poppy-shrimp","title":"Lemon Pepper & Poppy Shrimp","seoTitle":"Lemon Pepper & Poppy Shrimp","seoDescription":"Smoky, citrusy, nutty with seeds... If you love lemon poppy anything, you've got to try this dish. –Rach\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/3uU1YBYlYBbhGCT7TRuhjo/199bbd9f251d1c413dc2ac0eb2fa14c9/image_-_2022-06-03T163257.372.jpeg","ingredients":"
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 lemons—1 thinly sliced and 1 zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
- 4 cloves garlic, thinly sliced or chopped
- 2 tbsp. poppy seeds
- 1 to 2 tbsp. coarsely ground black pepper
- 1 tsp. sweet paprika or smoked paprika
- ¾ to 1 cup white wine or chicken stock (eyeball it)
- 2 lb. peeled and deveined large shrimp, tails on
- Kosher salt
- A fat handful of fresh flat-leaf parsley, finely chopped
- Warm crusty bread, for mopping up the sauce
","preparation":"
Step 1
In a large skillet, heat the oil, two turns of the pan, over medium to medium-high. Melt in the butter. When it foams, add the sliced lemon and garlic; cook, swirling the pan often, until aromatic, 30 to 60 seconds. Add the lemon zest, poppy seeds, pepper, and paprika; stir constantly until very aromatic, about 1 minute. Add the wine; simmer, stirring often, until reduced by half, about 2 minutes.
Step 2
Add the shrimp to the sauce; cook, stirring often, until pink on the outsides and opaque in the centers, 3 to 4 minutes; season with salt. Mix in the lemon juice and parsley. Serve on plates or in shallow bowls with the bread to mop up the sauce.
","tags":"Rachael Ray In Season, Fish and Seafood, Dinner, Quick + Easy, Valentine's Day","publishDate":"2022-06-03T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6248082014390,"variant_id":38003324715190,"handle":"stainless-steel-frying-pan"},"relatedProduct2":{"product_id":6216243839158,"variant_id":37921079754934,"handle":"lil-huggers-tongs-set"},"relatedProduct3":{"product_id":6216268677302,"variant_id":37921129627830,"handle":"cucina-oval-serving-platter"},"relatedProduct4":{"product_id":6535205519542,"variant_id":39253651980470,"handle":"nonstick-sheet-pan-with-spout-and-crisper"}}
Ingredients
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 lemons—1 thinly sliced and 1 zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
- 4 cloves garlic, thinly sliced or chopped
- 2 tbsp. poppy seeds
- 1 to 2 tbsp. coarsely ground black pepper
- 1 tsp. sweet paprika or smoked paprika
- ¾ to 1 cup white wine or chicken stock (eyeball it)
- 2 lb. peeled and deveined large shrimp, tails on
- Kosher salt
- A fat handful of fresh flat-leaf parsley, finely chopped
- Warm crusty bread, for mopping up the sauce
Directions
Step 1
In a large skillet, heat the oil, two turns of the pan, over medium to medium-high. Melt in the butter. When it foams, add the sliced lemon and garlic; cook, swirling the pan often, until aromatic, 30 to 60 seconds. Add the lemon zest, poppy seeds, pepper, and paprika; stir constantly until very aromatic, about 1 minute. Add the wine; simmer, stirring often, until reduced by half, about 2 minutes.
Step 2
Add the shrimp to the sauce; cook, stirring often, until pink on the outsides and opaque in the centers, 3 to 4 minutes; season with salt. Mix in the lemon juice and parsley. Serve on plates or in shallow bowls with the bread to mop up the sauce.