Ingredients
1 1/2 lb. medium shrimp
4 c. ice water
3/4 tsp. Sea salt
3 tbsp. capers
5 tbsp. olive oil
1 c. fresh sage leaves
3 clove garlic
2 shallots
1/2 tsp. red pepper flakes
1/4 c. dry white wine
1/4 c. fresh Meyer lemon juice
1 tsp. chopped Meyer lemon zest
tsp. Freshly ground pepper
3 c. cooked rice
Preparation
Step 1Soak shrimp in ice water with 1/2 teaspoon sea salt for 30 minutes (this makes them firm). Meanwhile, make a broth by boiling shells in 1 1/2 cups water for 10 minutes. Strain into a bowl; there should be about 1/2 cup broth. Rinse capers under cold running water. Place them in a small bowl of cold water and set aside.Step 2Heat oil in a large skillet over medium heat (oil should cover bottom of pan). Cook sage leaves until crisp, turning once and taking care not to burn, about 1 minute. Remove with a slotted spoon and drain on paper towels. Set skillet aside.Step 3Drain shrimp and dry with paper towels. Drain capers and rinse once more.Step 4Return skillet to medium heat. Add garlic, shallots, and red pepper flakes and cook until shallots soften, about 2 minutes. Add shrimp, increase heat to medium-high and sauté 1 to 2 minutes or until just barely pink. Transfer to a serving dish with a slotted spoon.Step 5Over high heat, add white wine to pan and scrape up any brown bits on bottom. Add shrimp broth, capers, lemon juice, and lemon zest. Boil until slightly thickened, 1 to 2 minutes. Season with remaining 1/4 teaspoon sea salt and pepper.Step 6Pour sauce over shrimp and sprinkle with fried sage leaves. Serve with rice.
