Shrimp Salvador with Israeli Mignonette
Lior Lev Sercarz
4
Main Course
Ingredients
1 pound whole un-peeled shrimp, peel removed (and saved), then deveined
1 red onion, peeled and finely diced
1 tablespoon Salvador N.19 spice
2 teaspoons soy sauce
2 tablespoons orange juice
Lemon juice
1/2 cup cilantro leaves
Olive oil
Salt
Directions
In a sauce pan, heat some olive oil and sauté the shrimp shells for about 5 minutes on medium heat until they turn slightly red.
Add half of the diced onion, half of the Salvador spice and cook for another 2 minutes. Add the soy sauce and orange juice and cook for 2 more minutes.
Add 2 cups of water and bring to a simmer. Cook on low heat for about 30 minutes. Strain the stock and place back in a clean sauce pan. Bring to a simmer and cook until it is reduced by 2/3. Taste and add salt to taste.
Season the shrimp with the remaining Salvador spice and salt. Heat some olive oil in a pan and cook the shrimp for about 1 minute on each side. Add the hot shrimp sauce to the pan and cook for another minute. Place on a serving dish.
Mix the remaining diced onions with some lemon juice and olive oil and pour over the shrimp. Top with the fresh cilantro leaves and serve.
