Pan-Fried Shrimps with Lemon Creamy Sauce

Updated at: Thu, 17 Aug 2023 11:30:06 GMT

Step 1

Marinate the shrimp in the olive oil, oregano, and garlic 30 minutes.

Step 2

Heat 80 ml of olive oil in a large saucepan over medium-high heat. Add the leek and onion and cook for 2–3 minutes, until the leek begins to soften. Season to taste with salt and pepper.

Step 3

Add the carrot and fennel and cook, stirring, for 5 minutes, until carrot softens. Add the kale and cook for a further 2–3 minutes, until the kale begins to soften.

Step 4

Pour over enough stock so the vegetables are just covered. Adjust the heat to a gentle simmer, cover and cook for 5–7 minutes, until the vegetables are tender.

Step 5

Heat the remaining 50 ml olive oil in a large saucepan over high heat. Add the marinated shrimps and cook for 2–3 minutes on each side until cooked through.

Step 6

Whisk the egg white in a bowl until white and frothy. Add the egg yolk, whisking until combined, then slowly whisk in the lemon juice. Take a ladleful of the hot braising stock you have done and whisk into the egg mixture.

Step 7

Pour the egg and lemon sauce back into the saucepan and cook for 1 minute, toss in the saucepan to mix through. Stir through the chopped parsley.

Step 8

Divide the vegetables and sauce between shallow bowls and top with shrimps & Serve immediately.

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