Lenten recipe: Go meatless with baked shrimps

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MANILA, Philippines — We have come to the highlight of the 40-day Lenten season: Holy Week. It is where the divine sacrifice of Jesus Christ comes full circle, and we celebrate it by reliving the events that unfolded during the last few days before the Messiah was crucified, died and was buried, and on the third day rose again.

We fast more seriously now. We abstain from meat and turn instead to vegetables, fish and seafood to show our oneness and gratitude for what the Lord has done to save us from eternal damnation.

Chef Jill Sandique shares her favorite Baked Shrimps with Potatoes, Coriander and Lemon recipe, which she has not cooked for quite a while but has come back to on a recent weekend at home.

“The coriander sauce is a bit spicy and tangy, simply perfect with mashed potatoes, toasted baguette, or a bowl of steamed rice,” the chef said. 

Baked Shrimps with Potatoes, Coriander and Lemon

Ingredients:

1/3 cup chopped coriander leaves

3 cloves garlic, minced

1/4-1/2 tsp. ground cumin

1/2-3/4 tsp. ground paprika

1/4 tsp. dried chili flakes, or as desired

2-3 tbsps. Beaoliva Extra Virgin Olive Oil

1-2 tbsps. lemon juice

6-8 pcs. large shrimps, peeled and deveined

2 pcs. large potatoes (about 200 to 250 grams), peeled and sliced 1/8 inch-thick

1/2 cup (about 100 to 120 grams) Dolce e Italia Crushed Tomatoes

1 tbsp. Beaoliva Extra Virgin Olive Oil

Salt, as needed

Procedure:

1. Preheat oven to 400°F. Prepare a medium-sized gratin dish. Set aside.

2. Mix together coriander, garlic, spices, Beaoliva Extra Virgin Olive Oil, and lemon juice. Pour half of the mixture over shrimps. Reserve the other half of the coriander-lemon mixture. Set aside.

3. In a bowl, toss together potatoes, Dolce e Italia Crushed Tomatoes, Beaoliva Extra Virgin Olive Oil and salt. Transfer to gratin dish and bake for 40 to 50 minutes, or until the potatoes are tender and slightly crisp.

4. Top with the marinated shrimps and top with some of the remaining coriander-lemon mixture, also known as Chermoula sauce. Cook for another 8 to 10 minutes or just until done. Remove from oven and top with the remaining Chermoula sauce. Serve immediately.

*Yield: 2 servings.

*Chef’s Note: You may also use 2 pcs. salmon or white fish fillets (skin-on) or 6 pcs. small prawns, or a combination.

RELATED: Go meatless for Lent with Seafood Paella