CREVETTES SAUTEES AU CITRON (French pan-seared shrimp with lemon, for four)

Shrimp, sauteed, crevettes sautees au citron 1 Shrimp, sauteed, crevettes sautees au citron 2


2 pounds extra-large shrimp (21 to 25 per pound) peeled, leaving the last section of the shell and the tail intact, deveined, rinsed under cold water and patted dry with paper towels

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon sugar

5 tablespoons extra-virgin olive oil (you could add a few drops of sesame oil if you want an Asian flavor)

2 or more cloves of garlic, peeled and minced

the zest of 2 lemons (yellow part of the peel only), minced

4 tablespoons fresh lemon juice, more if needed

drops of soy sauce or salt and freshly ground black pepper

4 or more tablespoons fresh minced parsley and fresh dill (or ¼ teaspoon dried dill weed mixed with the parsley)



1. Toss shrimp, salt, pepper and sugar together in a medium bowl.

2. Heat 3 tablespoons of the oil in a large non-stick frying pan, add the garlic and lemon zest, and toss for several seconds. Then add the shrimp and toss (swirling pan by the handle) over high heat for 2 to 3 minutes only, just until shrimp are pink, have curled and feel springy to the touch. Remove from heat and toss with the lemon juice, drops of soy sauce, and salt and pepper to taste. Then toss with 2 tablespoons fresh olive oil and the herbs.

NOTE: These can be served as appetizers (hot or cold), speared with toothpicks and arrayed on a plate, or they can be used as a first course or salad accompanied by cucumbers, tomatoes and other trimmings. They also can become a light dinner when accompanied by rice and a green vegetable or salad.


From Julia Child’s Kitchen

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