Shrimp Limone

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is a dazzling dish for shrimp lovers. The lemon really stands out, and the bit of smoky richness from the ham and the touch of red pepper at the end bring it to the culinary border of Italy and Louisiana.


  • ½ cup extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 24 large


  1. Heat the olive oil in a large skillet over medium heat until it shimmers. Add the garlic cloves and sauté until the garlic begins to brown. Remove and discard garlic.
  2. Add the shrimp to the oil and sauté over medium-high heat until they just begin to turn pink. Add the butter, shallots, parsley, and ham, and cook until the shallots are soft.
  3. Add the wi