PRESERVED LEMONS
Steps:
- Soak the lemons for 2 days before preparing this recipe. Change the water twice.
- Remove the nut end of the lemon (the end that attaches the lemon to the tree). Slice a cross two-thirds of the way up the lemon. Fill with rock salt, don't be shy. Place into glass jar. Repeat this process until there are enough lemons compacted into the glass jar. Make sure there is enough room (about 1/4 of the jar) left at the top to accommodate any excess juices from the lemons. Secure tightly with the lid and place in a cool dark place for at least a month.
- Some people add 1/2 cup of fresh water to encourage the process of preservation, with the addition of olive oil to act as a sealant on top of the lemons. These last two processes are not necessary. Some people also add cinnamon sticks and cloves or black peppercorns, it entirely depends on your individual taste. Simple is best.
- The lemons will then be preserved and ready to use. They last for about 4 years.
- Remember not to use a jar with a metal lid as this will affect the preserving process and the metal may erode.
SHRIMP SCAMPI WITH PRESERVED LEMON AND POLENTA
This scampi is reminiscent of the Southern dish Shrimp and Grits, but cooked in the French manner. The recipe comes from L'Albatros in Cleveland, Ohio and featured in "Bon Appetit" magazine.
Provided by threeovens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, bring clam juice, water, and cream to a boil over medium high heat; gradually whisk in polenta.
- Reduce heat and simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes (halve the time if using cornmeal).
- Stir in hot pepper sauce and season with salt and pepper; cover and keep warm (if it becomes too firm stir in warm water and stir over low heat).
- Heat oil in a large skillet over medium high heat; season shrimp with salt and pepper and add to skillet.
- Sear about one minute per side, then remove to a plate (will not be cooked through).
- To the skillet, add fennel, tomatoes, shallot, preserved lemon, and garlic.
- Saute until fennel is tender, about 4 minutes.
- Add Pernod, or wine, and boil one minute; add cream boil one minute.
- Return shrimp to skillet, toss until opaque in center, about one minute.
- To serve: spoon polenta onto plates, top with shrimp and sauce.
Nutrition Facts : Calories 715, Fat 38, SaturatedFat 18.6, Cholesterol 229.6, Sodium 1132.3, Carbohydrate 70.9, Fiber 5.3, Sugar 9.4, Protein 24.7
PRESERVED LEMONS
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Provided by THOMASSHERBOURNE
Categories 100+ Everyday Cooking Recipes
Time P7DT15m
Yield 32
Number Of Ingredients 4
Steps:
- Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g
SHRIMP SCAMPI WITH QUICK PRESERVED LEMON AND FENNEL ON POLENTA
Categories Milk/Cream Tomato High Fiber Backyard BBQ Dinner Cornmeal Shrimp Fennel Grill Grill/Barbecue Lemon Juice Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- For polenta:
- Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes. Add hot pepper sauce; season with salt and freshly ground pepper. Cover to keep warm (if polenta becomes firm, add 1/3 cup water and stir over low heat to loosen and rewarm).
- For scampi:
- Heat oil in large skillet over medium-high heat. Sprinkle shrimp on 1 side with coarse salt and pepper. Add to skillet; sear 1 minute per side. Transfer shrimp to plate. Add fennel, tomatoes, shallots, preserved lemon, and garlic. Sauté until fennel is tender, about 4 minutes. Add Pernod; boil 1 minute. Add cream; boil 1 minute. Return shrimp to skillet. Toss until just opaque in center, about 1 minute.
- Spoon polenta onto plates. Top with shrimp and sauce.
More about "preserved lemon polenta recipes"
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS …
From epicurious.com
PRESERVED LEMON GREMOLATA | FEASTING AT HOME
From feastingathome.com
18 MOROCCAN RECIPES USING PRESERVED LEMONS - THE …
From thespruceeats.com
11 PRESERVED LEMON RECIPES - BON APPéTIT RECIPE | BON …
From bonappetit.com
CHICKEN WITH PRESERVED LEMON, LEMON THYME AND …
From maggiebeer.com.au
34 WAYS TO USE PRESERVED LEMON PASTE — MIDDLE …
From nyshuk.com
30+ RECIPES WITH PRESERVED LEMONS FROM MJ'S KITCHEN …
From mjskitchen.com
PRESERVED LEMONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PRESERVED LEMON POLENTA | MANUEL B. | COPY ME THAT
From copymethat.com
WHAT TO DO WITH PRESERVED LEMONS | FOOD & WINE
From foodandwine.com
10 BEST PRESERVED LEMONS PASTA RECIPES - YUMMLY
From yummly.com
WHAT ARE PRESERVED LEMONS AND WHY ARE THEY IN SOO MANY BA …
From bonappetit.com
SIMPLE AND TASTY LEMON POLENTA PORRIDGE RECIPE - TOMATO
From tomatom.com
PRESERVED LEMONS RECIPE: OTTOLENGHI’S QUICK LEMON PASTE
From masterclass.com
AROMATIC BRAISED OXTAIL WITH PRESERVED LEMON POLENTA – RECIPES …
From recipenet.org
PRESERVED LEMONS RECIPE | MAGGIE BEER
From maggiebeer.com.au
HOW TO MAKE PRESERVED LEMONS (STEP-BY-STEP) - THE …
From themediterraneandish.com
EASY PRESERVED LEMONS RECIPE | FEASTING AT HOME
From feastingathome.com
BEST RECIPES WITH PRESERVED LEMONS | ALLRECIPES
From allrecipes.com
PRESERVED LEMON POLENTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PRESERVED LEMON POLENTA RECIPE - DETAILED NUTRITIONAL FACTS
From cookeatshare.com
PRESERVED LEMON POLENTA RECIPE - COOKEATSHARE
From cookeatshare.com
PRESERVED LEMON GREMOLATA - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
AROMATIC BRAISED OXTAIL WITH PRESERVED LEMON POLENTA RECIPE
From kitcheninfinity.com
CREAMY POLENTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
HOW TO MAKE EASY PRESERVED LEMONS, LIMES, AND ORANGES
From marysnest.com
PRESERVED LEMONS | ITALIAN FOOD FOREVER
From italianfoodforever.com
PRESERVED LEMON PASTA - THE ROCKY MOUNTAIN WOMAN
From therockymountainwoman.com
THE 5 BEST SUBSTITUTES FOR PRESERVED LEMON - AMERICAS RESTAURANT
From americasrestaurant.com
SHRIMP SCAMPI WITH PRESERVED LEMON AND POLENTA - PLAIN.RECIPES
From plain.recipes
PRESERVED LEMONS - CAROLINE'S COOKING
From carolinescooking.com
15 PRESERVED LEMON RECIPES THAT WILL MAKE YOUR TASTEBUDS …
From brit.co
THE 8 BEST PRESERVED LEMON SUBSTITUTES FOR YOUR RECIPES
From myconsciouseating.com
PRESERVED LEMON POLENTA – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love