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Lemony shrimps with parsley and chilli

Lemony shrimps with parsley and chilli

Actually I started with another idea in mind. I wanted to use again the caribbean curry mixture, and use it with coconut milk to have a dip for the shrimps. It turned out that I didn’t have coconut milk, nor coriander. Ahhhhh!!! and it was almost already time to have apéro. And now? And the frigde was a distant relative of the Gobi desert. Cold and empty. Fortunately I was able to find some chillies and a small residue of flat leave parsley. Combined with the juice and the zest of a lemon it gave a tasty little nibble.

Ingredients:

  • shrimps
  • flat leave parsley
  • chilli
  • zest and juice of a lemon
  • salt&pepper
  • olive oil

Method:

  1. Butterfly the shrimps;
  2. put them in a bowl;
  3. add the chopped parsley, along with the chilli, the lemon and the olive oil;
  4. season to taste and cook in a grill pan.
Lemony shrimps with parsley and chilli
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