This shrimp was amazing! The olive oil gently cooked the shrimp, keeping it tender & juicy. It’s so easy to experiment with the seasonings & oils to make this a go to dish no matter what mood you’re in. I used Sciabica's Mission Variety Spring Harvest Olive Oil in this recipe. Any of their wonderful line of oils would translate well to this dish. I also made this dish for one, wanting to test the technique before I sprung it on others. Directions are for 1, it can be easily increased. It’s a great quick meal on a weeknight, easily served with pasta or bread & peppers, as I enjoy it.
Olive Oil Poached Shrimp with Herbs
by Mary P
6 med size shrimp, peeled & deveined
1 teaspoon mixed herbs, I used a blend called Better than Salt that I received as a gift
Rub shrimp with olive oil then with herbs, set aside.
Put about 2 inches of oil into a shallow skillet, heat over low heat about 2 minutes. Add shrimp & cook over low heat about 10 minutes, turn & continue cooking for another 5-10 minutes until opaque & cooked through. Be careful to keep the heat on low so the shrimp slowly cooks in the oil. You’ll see small bubbles at the edge of the pan.
Remove from oil, blot if you’d like but I thoroughly enjoyed the full, fruity flavor of the oil. I served over sauteed bell peppers. Drizzle some of the poaching oil over the dish & finish w/a touch of the herbs.