I am always on the lookout not just for recipes but for cooking techniques to share. I thought we had shrimp completely under control with Ina Garten’s Roasted Shrimp recipe. The oven roasted results beat any boiled shrimp we’d ever tasted. We’ll never make shrimp cocktail any other way.
But here’s a recipe that uses Olive Oil as a poaching liquid and turns out the most tender, beautifully cooked creatures and, if you time them precisely, in 25 minutes you have absolutely exquisite shrimp. And no, they are not the least bit ‘oily’. That’s really the only downside to the recipe. You need at least 17 ounces of the stuff or enough to fill a sauté pan with an inch of oil. But after I finished, I strained what I’d used, put it back in its bottle and into the refrigerator for re-use. And, like those ancient commercials for Crisco Oil, I was amazed at how little of the oil had been absorbed. I had very close to the full bottle I started out with.
Please don’t use your best Olive Oil for this dish. You don’t really have to use Extra Virgin. Just a good bottle of standard olive oil will do. The sauce is wonderful too. I served it with a simple Carrot and Avocado Salad. With the pink shrimp, red ginger-tomato sauce, there was a lot of beautiful color on our dinner table.