SERVES 4
I like this dish, inspired by Laura Prepon, because everything cooks in a packet (which basically poaches the shrimp in its juices), the pan stays clean, it’s ready in eight minutes, and your place won’t smell like fish. The lemon slices are the secret to not overcooking the shrimp.
For the shrimp:
1 vine-ripened tomato
1 pound extra-large shrimp, peeled and deveined
2 scallions, sliced on the bias
2 garlic cloves, thinly sliced
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon chili flakes
2 lemons, sliced
For the salad:
1 head romaine lettuce
2 tablespoons crumbled feta
2 tablespoons chopped Spanish olives
¼ cup minced flat-leaf parsley
1 tablespoon minced chives
For the shrimp: Cut the tomato in half. Squeeze the juice from one half in a bowl. Reserve the other half for the salad. Add the shrimp and all ingredients through chili flakes to the bowl. Mix well.
Prepare a parchment packet: Cut two 15-inch squares of parchment paper and one of aluminum foil. Lay the parchment paper on top of the aluminum foil and then line it with the lemon slices. Place the shrimp mixture on top of the parchment paper. Fold all the ends together firmly to make a tightly sealed packet.
Heat a skillet over medium heat. Place the packet in the skillet. Cook over medium heat for 8 to 10 minutes.
For the salad, slice the romaine vertically into four wedges. Divide the wedges among four plates.
Stir 1 tablespoon of the feta into the shrimp. Spoon the shrimp over the romaine wedges. Sprinkle with Spanish olives, the remaining feta, minced parsley, and chives. Dice the other tomato half and sprinkle over the wedges.