Baie Citronnée

Introduction to Baie Citronnée

Baie Citronnée is a delightful dish that beautifully combines the bold flavors of citrus and seafood. This dish hails from the sun-drenched coastal towns of the Mediterranean, where fresh seafood and vibrant citrus fruits are abundant. The name 'Baie Citronnée' translates to 'Lemon Bay', a nod to the primary flavoring agents used in this recipe. The dish offers a harmonious balance of tangy lemon, zesty herbs, and fresh seafood, creating a culinary masterpiece that exemplifies Mediterranean cuisine.

History of Baie Citronnée

The origins of Baie Citronnée can be traced back to the Provence region in Southern France. This region is renowned for its abundant seafood, thanks to its extensive coastline along the Mediterranean Sea. Historically, Mediterranean cooking has embraced the use of citrus fruits, which not only add flavor but also help preserve seafood. Over the centuries, this dish has evolved, incorporating a variety of regional herbs and spices, which enhance its refreshing flavor profile. Traditionally, Baie Citronnée is served during festive occasions and family gatherings, symbolizing prosperity and the joy of togetherness.

Ingredients

• Shrimp - 500 grams, peeled and deveined
• Lemon - Juice of 2 lemons and zest of 1 lemon
• Garlic - 4 cloves, minced
• Olive Oil - 3 tablespoons
• Parsley - A handful, chopped
• Bay Leaf - 2 leaves
• White Wine - 1 cup
• Butter - 2 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Rice - 200 grams
• Chicken Broth - 2 cups
• Saffron - A pinch

Preparation

Step 1: Marinate the Shrimp

Begin by marinating the shrimp. In a large bowl, combine the shrimp, juice of one lemon, half of the minced garlic, a tablespoon of olive oil, salt, and black pepper. Mix well, cover, and let it sit in the refrigerator for 30 minutes.

Step 2: Prepare the Rice

While the shrimp is marinating, cook the rice in a saucepan. Add 2 cups of chicken broth and a pinch of saffron to the pan, bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed.

Cooking Process

Step 3: Sauté the Shrimp

Heat the remaining olive oil in a large skillet over medium heat. Add the marinated shrimp and sauté for 3-4 minutes until they turn pink. Remove the shrimp from the skillet and set aside.

Step 4: Cooking the Sauce

In the same skillet, add the rest of the minced garlic and cook for about 1 minute until fragrant. Pour in the white wine and let it simmer until it reduces by half. Add the remaining lemon juice, lemon zest, and bay leaves, and let simmer for another 2 minutes.

Step 5: Combine and Finish the Dish

Return the shrimp to the skillet, and add the butter and parsley. Stir until the butter is melted and the shrimp is well coated with the sauce. Remove the bay leaves and serve the shrimp and sauce over the prepared rice.

Enjoying Baie Citronnée

Baie Citronnée is best enjoyed immediately while the flavors are fresh and vibrant. The dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Chardonnay, further enhancing its citrusy notes. Consider serving it with a simple green salad to add a fresh crunch to the meal. This dish is perfect for a seaside dinner or any occasion where you want to bring the taste of the Mediterranean to your table.

Quick Tips

• Adjust the lemon to your taste; more juice will add a tangy zing while reducing will mellow the flavor.
• If you prefer a thicker sauce, allow it to reduce further after adding all liquid components.
• Time your cooking with a cooking timer to ensure each step is executed perfectly.