Triple Citrus Shrimp

Triple Citrus Shrimp 

1 Tbs. Kerrygold butter
3 medium tomatoes, roughly chopped
juice of 1/2 lemon
3/4 lb. baby shrimp, peeled and deveined
1/3 tsp. Ceylon lemon salt
1/4 tsp. freshly ground pepper
1 Tbs. preserved lemons, rinsed and thinly sliced
1 Tbs. preserved limes, rinsed and thinly sliced
2 Tbs. fresh cilantro, roughly chopped

 

In a small frypan, heat and melt butter over medium heat. Add the tomatoes and stir until they begin to break down. 
Add the lemon juice, shrimp, and salt and pepper and continue to sauté until the shrimp are cooked through and the tomato “sauce” is reduced and thick.

 

Serve with preserved lemons and limes, as well as fresh cilantro.