Shrimp with Yarrow and Baked Lemon
These butterflied shrimp look very attractive when cooked and they taste sublime. Baking the lemon is a nice technique that somehow does more than warm and sweeten. You can buy dried yarrow in health food stores, but the flavor is very strong. Mark Bittman recommends sticking with fresh yarrow. Substitute: Use dill or bronze fennel leaves, either of which is a fine alternative.Plus: More Appetizer Recipes and Tips
April 1997
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Recipe Summary
Ingredients
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Suggested Pairing
Pair with a Rhône-style white wine like a Roussane. The wine's exotic aromas of peach, apricot and jasmine along with its lush texture should complement the layers of flavors—sweet, rich, tangy, grassy—in this dish.