From Victoria’s Kitchen to Yours…

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Today I want to share with you a simple recipe that is very easy to make in your home. It is called Salt and Pepper Shrimp and in my Persian style, I like to call it maajoon.
 
Salt and Pepper Shrimp in Victoria’s Maajoon

Serves two


 What we need:

2 garlic cloves
3 large egg yolk, at room temperature
½ teaspoon Dijon Mustard
Some sea salt or coarse salt
¼ cup canola oil and juice of 2 lemons
½ cup olive oil
1 ½ pounds large shrimp (24 to 30)
Freshly ground pepper and some chopped parsley
for garnish optional

 How to make this dish:
Make the maajoon by pulsing garlic in the bowl of a food processor until it is finely chopped; add the eggs and mustard and season with the salt and pepper and process until mixture is blended well. With the machine running, add the canola oil as a few drops at a time until mixture is emulsified. Add the lemon juice then to the mixture. Transfer the bowl to the refrigerator up to 2 days.
The next step is to season your shrimp on day three with pepper, place a large cast iron skillet over medium heat and lightly cover bottom with salt and arrange half the shrimp in a single layer. Place the pan on top as a weight; cook 2 more minutes and remove top pan, and turn shrimps. Cook until they are pink. After 2 more minutes, then transfer to a nice plate, wipe the pan with a dry paper towel and repeat the process for the remaining shrimp. Then serve with the majoon we had in the fridge as the dipping sauce for it later on and garnish the shrimp with parsley. This is a great appetizer and will keep your guests or your husband busy until your main dish gets ready. I wish you all the best.

Love, Victoria

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