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Source: Food and Wine Quick from Scratch

Shrimp Marinated in Lemon and Olive Oil
You’ll want to gobble up these succulent morsels immediately, but patience will be rewarded; the shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 2 minutes
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1 pound large shrimp, in their shells
3 1/2 teaspoons fresh lemon juice
2 tablespoons olive oil
1 tomato, seeded and cut into 1/4-inch dice
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons fresh parsley, chopped




Bring a large pot of salted water to a boil. Add the shrimp, cover, and bring back to a boil. Continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. Let the shrimp cool and then peel them.

In a large glass or stainless-steel bowl, combine the lemon juice with the olive oil, tomato, salt, pepper, and parsley. Add the shrimp and toss.


Variations: Substitute a pound of sea scallops for the shrimp. Heat one tablespoon of oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with one-eighth teaspoon salt. Put the scallops in the pan and sear.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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