Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche
By Market Chef Maggie Perkins
1 T pecan oil from Yegua Creek Farm
1/2 lb gulf shrimp from K&S Seafood
2 small spring onions, sliced thinly from Johnson’s Backyard Garden
1 T preserved lemon purée from Kala Kuisine
2 sprigs fresh dill from Johnson’s Backyard Garden
Spinach Walnut Pesto from Kala Kuisine
1 package crackers from The Sourdough Project
In a small skillet over medium heat, warm oil to shimmering. Place shrimp in a single layer, without overlapping. Scatter onion over top of shrimp, dot with preserved lemon, top with dill. Cover and cook 4 minutes. Uncover, turn shrimp (now topping onions and dill). Recover and continue to cook over medium heat until completely opaque.
Remove pan from heat. Peel shrimp and cut into chunks. Salt to taste.
Dot crackers with pesto, top with shrimp, garnish with onion and dill frond.
Photos by Maggie Perkins