I love preserved lemons, and just one piece can take a low-fat dish to a higher level. Here I've paired them with shrimp, fresh tomato, and salty capers.
• 1 tablespoon olive oil
• Half a preserved lemon
• 1 tablespoon minced garlic
• 1 pound large shrimp (21-25 count) peeled & deveined
• 2 cups diced fresh tomato
• 1 cup tomato juice
• 1 teaspoon capers
• 1 tablespoon chopped fresh basil
• 2 cups cooked brown rice
Place large cast-iron skillet over high heat and add olive oil and preserved lemon. Stir with a fork to break the lemon into smaller pieces.
Add garlic, and before it browns, add the shrimp and stir-fry until it's cooked evenly (about three minutes).
Add fresh diced tomato and stir, then add tomato juice, capers, and fresh basil.
Simmer for 10 to 12 minutes. The shrimp should be cooked and the tomato juice should have reduced a bit.
Mold half a cup of brown rice on each plate and arrange 5 to 6 shrimp around the rice. Top with lemon-tomato sauce and serve immediately.
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