OLIVE OIL SHRIMP RECIPES

SHRIMP WITH OLIVE OIL AND GARLIC RECIPE - FOOD.COM

Shrimp With Olive Oil and Garlic Recipe - Food.com image

For garlic lovers! This recipe comes from a cookbook from a Restaurant Management course I took in university. I've been making it on a regular basis ever since. I usually serve this over a bed of rice, or on those lazy nights I skip the rice and soak up the sauce with slices of bread

Total Time 10 minutes

Prep Time 0S

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons garlic, chopped
4 ounces extra virgin olive oil
1 kg shrimp (26-30 count)
1 teaspoon coarse sea salt
2 tablespoons lemon juice

Steps:

Saute the garlic in the olive oil until translucent.
Add the shrimp and salt.
Toss to coat the shrimp with the oil and cook until the shrimp are just pink, approximately 5 minutes.
Add the lemon juice.
Arrange the shrimp on warm serving plates; top with the oil, garlic and lemon juice left in the pan.
Serve immediately.

Nutrition Facts : Calories 884.5, FatContent 61.9, SaturatedFatContent 8.4, CholesterolContent 630, SodiumContent 3996.9, CarbohydrateContent 11.1, FiberContent 0.4, SugarContent 0.6, ProteinContent 69.2

SHRIMP BATHED IN OLIVE OIL AND LEMON RECIPE - NYT COOKING

Shrimp Bathed in Olive Oil and Lemon Recipe - NYT Cooking image

A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.

Provided by Julia Moskin

Total Time 20 minutes

Yield 8 to 10 servings as an appetizer, 4 to 6 servings as an entree

Number Of Ingredients 6

Ingredients

3/4 cup extra-virgin olive oil, plus more as needed
1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
2 pounds medium-large shrimp (about 26-30 per pound), peeled and deveined (tails optional)
Flaky sea salt and coarsely ground black pepper
1 large pinch freshly chopped flat-leaf parsley
Torn or sliced crusty bread, for serving

Steps:

Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.

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