Tag Archives: lemon

Lemon-Tarragon Shrimp Scampi with Orzo

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For a delicious and simple one-dish dinner, this lemony shrimp scampi is served over a bed of tarragon-and-parsley-flecked orzo. Lightly toast the orzo before simmering to impart a faint nutty flavor and toasty aroma.

The orzo will continue to absorb some liquid after you add the shrimp and re-cover, so don’t worry if it still looks a little soupy when you take it off the heat — you don’t want the skillet to be completely dry.

Fresh tarragon brings an anise-like pop of flavor to the classic garlicky white wine sauce in this version of shrimp scampi. Serve the shrimp over creamy, herb-flecked orzo, or crusty bread if you are short on time. The Hubs suggested if you dislike tarragon, use cilantro instead and swap out the lemon juice and zest with lime for a Mexican riff.

F&W suggests you might pair this one-skillet dish with with a fresh, crunchy side, such as Celery and Apple Salad or Wedge Salad with Candied Bacon.

*Since we had homemade shellfish stock on hand, we used it instead of chicken stock. This makes the dish pescatarian.

Lemon-Tarragon Shrimp Scampi with Orzo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup unsalted butter
  • 2 Tbsp. extra-virgin olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp. crushed red pepper
  • 1/2 cup (4 oz.) dry white wine  
  • 1 tsp. kosher salt
  • 1 tsp. grated lemon zest plus 1/4 cup fresh lemon juice (about 2 medium lemons),
  • divided
  • 1 lb. jumbo (16/20) peeled and deveined raw shrimp, tail-on
  • 8 oz. orzo (about 1 1/3 cups)
  • 2 cups chicken stock*
  • 1 cup water
  • 1/4 cup finely chopped fresh parsley
  • 1 Tbsp. chopped fresh tarragon, divided, plus more for garnish

Directions

  1. Heat butter and 1 tablespoon oil in a large skillet over medium-high. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and lemon zest; cook, stirring occasionally, until wine is slightly reduced, about 3 minutes.
  2. Add shrimp in a single layer to sauce in skillet; cook until shrimp are opaque and just cooked through, 1 to 2 minutes, flipping once halfway through cook time. Transfer shrimp mixture to a medium bowl, and tent with aluminum foil to keep warm; set aside. Wipe skillet clean.
  3. Heat remaining 1 tablespoon oil in skillet over medium. Add orzo, and cook, stirring constantly, until lightly toasted, about 1 minute. Add chicken stock and 1 cup water; bring to a simmer over high. Reduce heat to medium-low; simmer, uncovered and undisturbed, until orzo is al dente and liquid is mostly absorbed, about 12 minutes. Remove from heat, and add parsley, 2 tablespoons lemon juice, and 1 teaspoon tarragon. Stir orzo mixture using a fork until evenly combined.
  4. Stir remaining 2 tablespoons lemon juice and remaining 2 teaspoons tarragon into reserved shrimp mixture. Spoon shrimp mixture over orzo; cover and let stand, allowing residual heat from the orzo to warm the shrimp through, 4 to 5 minutes. Uncover and garnish with additional chopped tarragon; serve immediately.

http://www.lynnandruss.com

Recipe by Paige Grandjean for Food & Wine

One-Pot Chicken and Rice with Caramelized Lemon

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There are so many fabulous chicken recipes out there, and this is yet another winner to add to the list. This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture.

Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch. 

What did we do differently? Increased the number of thighs from 4 to 6; cut 1 and 1/2 lemons into quarter-inch slices, and flipped those slices for an additional minute to caramelize both sides. Added about 1/2 cup more of the olives. Finally, we decreased the amount of rice to 1 1⁄2 cups, and reduced the chicken broth to 3 cups. And if at all possible, try to use homemade chicken stock which adds so much more chickeny flavor.

All of the prep and cooking time added 15 to 20 minutes longer than the noted 55* minutes, so keep that in mind when starting the dish.

One-Pot Chicken and Rice with Caramelized Lemon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 bone-in, skin-on chicken thighs, trimmed of extra skin
  • Salt and black pepper
  • 2 tsp. dried oregano
  • Crushed red pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 lemons, divided
  • 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
  • 6 garlic cloves, minced
  • 1 medium shallot or ½ medium onion, minced
  • 1 1⁄2 cups long-grain white rice, rinsed
  • 3 cups chicken broth, preferably homemade
  • ¼ cup roughly chopped fresh parsley, for serving

Directions

  1. Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.
  2. Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.
  3. Cut 1 1⁄2 lemons into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Flip over, and caramelize the other side for 1 minute. Remove from the pot and set aside.
  4. Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.
  5. Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

http://www.lynnandruss.com

Adapted from a recipe by Dan Pelosi for NYTimes Cooking

Lemon Mint Panna Cotta

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Lemon Panna Cotta: This is a deliciously silky, sweet, and slightly tart dessert that will definitely make your mouth water. Panna cotta, or cooked cream, is an old treat from the mountains of northern Italy, where the cream is so spectacular it’s been eaten as a dessert all by itself for generations. This lemon version is super tangy with the zest and juice of 2 lemons.

It’s similar to a custard (without the eggs) but with a creamier, lighter texture. This is the type of dessert that is perfect for dinner parties (can be prepared ahead) and is a refreshing end to a big meal … it leaves you sweetly satisfied!

Lemon Mint Panna Cotta

  • Servings: 5
  • Difficulty: easy
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Ingredients

  • 2 cups heavy cream
  • 8 oz. whole milk
  • 1/2 cup granulated sugar
  • 1 oz. fresh mint
  • 2 large lemons, 1 zested, both squeezed to get 1/4 cup of juice
  • 2 tsp. gelatin powder
  • Optional: garnish with lemon zest, mint spring, blueberry compote; and serve with a butter cookie

Directions

  1. Wash the mint and remove leaves, throwing out stems
  2. Finely chop the mint leaves, or grind in a mini food processor, then put bowl together with the sugar and lemon zest. Rub the mixture with your fingertips until the sugar takes on a green tone.
  3. Warm the cream and milk in a sauce pan, adding sugar, zest, and herb mixture. Turn off the flame as soon as the cream boils.
  4. Add gelatin to the lemon juice and stir to dissolve, then add it to the still-warm cream mixture and stir until completely dissolved and well-blended; let cool.
  5. Grease the ramekins or other molds with a paper napkin soaked with a neutral vegetable oil.
  6. Strain the cream mixture, stir to blend well, and divide among 5 ramekins. Cover with plastic wrap and refrigerate for a least 8 hours.
  7. To unmold the panna cotta, run a fine knife around the inside edge of the ramekin to loosen the panna cotta. Flip the ramekin over above the intended serving plate and allow gravity to do it’s work.
  8. Garnish with more a mint leaf, lemon zest, and/or blueberry compote, if desired.

http://www.lynnandruss.com

Spanish version for El Pais by Ana Vega

Salmon with Lemon Caper Sauce

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This pescatarian-friendly twist on chicken piccata is an easy, go-to meal for anyone looking to save on time without sacrificing flavor. It’s such a quick and easy dinner to throw together, but the ingredients bring on BIG flavor.

Serve this with some simple pasta, risotto, polenta, or even just roasted vegetables. It goes with virtually anything and you can whip it up in under 30 minutes. We enjoyed it with steamed broccolini (which also benefited from the caper-lemon sauce), and a side salad.

With only two of us for dinner, we halved a one-pound piece of salmon providing each of us an eight ounce serving. It was sooo good, we cleaned our plates in no time!

Salmon with Lemon Caper Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Four 5- to 6-oz. skinless wild salmon fillets
  • 1 1/2 tsp. kosher salt
  • 2 Tbsp. olive oil, plus more if needed
  • 1 shallot, chopped
  • 1/3 cup chicken broth or clam juice
  • 3 Tbsp. freshly squeezed lemon juice, about 1 large lemon
  • 2 Tbsp. capers, drained
  • 1 tsp. lemon zest, about 1 large lemon
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. chopped Italian parsley

Directions

  1. Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
  2. Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets.
  3. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
  4. Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute.
  5. Add the vegetable/chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined.
  6. Stir in the parsley and spoon the sauce over the salmon.

http://www.lynnandruss.com

Adapted from a recipe by Giada DeLaurentiis

Grilled Tuna Steaks with Lemon-Caper Mustard Sauce

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There’s just something about grilled tuna steaks that screams summer to me. This super-easy, no-fuss, dinner is perfect for a couple—but if doubled or tripled, fancy enough for company. Because it’s ready in 30 minutes from start-to-finish, you have ample time leftover to chill with a glass of wine, and/or enjoy your guests.

Then, how about a grilled romaine salad as a side dish? Slice a head in half, brush with olive oil, sprinkle with salt and pepper and place the cut-side down over high heat for two minutes. Dress with grape tomatoes, radish and cucumber slices, sliced scallions and your favorite dressing. I think ranch or blue cheese adds a nice counterpoint to the salty tartness of the butter sauce. Serve immediately.

Completing the meal was some grilled asparagus, making the meal healthy, low-carb, with added fiber and protein—not to mention great taste!

Grilled Tuna Steaks with Lemon-Caper Mustard Sauce

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 8 oz. tuna steaks, 3/4 inch thick
  • 2 Tbsp. tablespoons butter, softened
  • 1 Tbsp. + 1 tsp. lemon fresh juice, divided  
  • ½ tsp. lemon zest, grated  
  • 1 tsp. Dijon mustard
  • 1 tsp. capers, drained
  • 2 Tbsp. olive oil for tuna
  • Salt and white pepper
  • Vegetable oil for grill grates
  • Fresh parsley for garnish, chopped

Directions

  1. Preheat gas grill to high.
  2. Mix together butter, 1 tablespoon lemon juice, lemon zest, mustard, capers and a pinch of white pepper. Set aside.
  3. Brush tuna steaks with olive oil, sprinkle lightly with salt and white pepper. Drizzle remaining 1 teaspoon lemon juice over fish.
  4. Brush vegetable oil on grates and place tuna steaks over the heat.
  5. Grill, turning once, until firm and opaque at center, about 10 to 12 minutes total for medium.
  6. Remove from heat and divide lemon-caper butter over top of each steak.
  7. Garnish with chopped fresh parsley and leftover lemon wedges if you have them.

http://www.lynnandruss.com