Chef and cookbook author Louisa Shafia’s The New Persian Kitchen is filled with traditional and modern takes on Persian cuisine. If you’ve never used dried lime powder before, you may find yourself incorporating the sweet, tangy spice more and more. It does wonders to simple grilled shrimp.
This rustic Turkish-style parsley sauce unlocks not only the flavor of seafood but of grains, vegetables and chicken, too. The shrimp get a dose of intense citrus flavor from bittersweet dried lime powder. If you have dried limes, you can grind them in an electric spice grinder. You can also substitute the zest and juice of 2 to 3 fresh limes, if necessary. Use a good-quality extra-virgin olive oil in the sauce and serve with rice or another grain.
- 2 cups tightly packed fresh flat-leaf parsley
- 6 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 3/4 cup good-quality extra-virgin olive oil
- sea salt
- 2 teaspoons dried lime powder
- 2 tablespoons Grapeseed oil
- freshly ground black pepper
- 2 pounds jumbo shrimp, peeled and deveined
- 2 cups warm freshly cooked rice or whole grain, such as millet, quinoa or freekeh
- Coarsely chop the parsley and place it in a large bowl with the garlic, lemon juice and extra-virgin olive oil, and stir to combine.
- Season to taste by adding 1/2 teaspoon salt at a time, until the flavors pop. Add pepper to taste.
- Prepare a hot grill.
- In a large bowl, whisk together the lime powder, grapeseed oil, 1 teaspoon salt and a few grinds of pepper. Add the shrimp and toss to coat evenly.
- Grill the shrimp for 5 to 6 minutes on each side, until they’re opaque in the middle.
- Spoon the shrimp over the rice and season to taste with salt and pepper.
- Top with the parsley sauce and serve immediately.
In place of the shrimp, use tempeh cut crosswise into bars 3/4-inch wide. Increase the amount of grapeseed oil to 3 tablespoons and season the tempeh to taste with salt and pepper before grilling.
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