Oil Poached Spanish Sherried Shrimp

Spanish poached shrimp1 Oil Poached Spanish Sherried ShrimpIf there were a self help group for overzealous cookbook collectors I’d be a charter member. You don’t even have to walk into my kitchen to know I am obsessed with food – my bookshelves proudly display the evidence. There is no rhyme or reason to my collection – and there is no organization either, but we’ll talk about that another time, ok?

So, my latest addition is “Cooking Techniques and Recipes with Olive Oil” by Mary Platis and Laura Bashar – two very talented ladies that I have the good fortune to know personally. Recently, Melissa’s Produce invited to to a luncheon to launch the book and learn a little more about olive oil with George Menzelos of Arianna Trading Company.

Screen Shot 2014 10 22 at 1.14.11 PM Oil Poached Spanish Sherried Shrimp

I am sure you are all thinking “olive oil? What is there to know?’ But after this lunch I learned there is a lot!

Cooking Techniques and Recipes with Olive Oil is  chock full of fabulous information about olive oil –  from varieties to processing methods to how to buy it  to my personal favorite – techniques. You know, how to really cook with olive oil! One technique that intrigued me  though was the concept of oil poaching – literally using oil instead of water to cook foods.

Food. Cooked. In. Olive. Oil. Yesssssss………

Poached Spanish Shrimp Oil Poached Spanish Sherried Shrimp

Since I had a shrimp recipe I was working on, I thought the oil poaching technique would work so I toddled into the kitchen to give it ago.  Now, see those lovely shrimp on the plate?? Well, if you can get them to the plate after cooking them, more power to you – the first batch  didn’t make it that far….

So, I just had to make another batch because I couldn’t stop eating them so that I could show you!

Juicy, tender shrimp flavored with garlic, smoked paprika, tomatoes , preserved lemons and sherry bathed in that glorious olive oil.  Serve them with some crusty bread to sop up all that luscious oil or add a bed of pasta – to um… sop up all that luscious oil… or just eat ‘em out of the skillet- trust me, it is all good.

Spanish poached shrimp 4 Oil Poached Spanish Sherried Shrimp

And this technique? Magic I tell ya, magic. Salmon would be amazing done this way… sigh….

As you know the holidays are just around the corner and this book and a bottle of the Arianna Olive Oil would make a fabulous gift for both foodies and non foodies on your list… or for fellow members of the “overzealous cookbook collectors club”!!!

Oil Poached Spanish Sherried Shrimp
 
This dish works on so many levels - it makes a great hors d'oeuvre, appetizer or main dish!
Author:
Ingredients
  • 1 lb. shrimp (16 - 20 ct) peeled and deveined
  • 2 - 3 cups extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp. smoked Spanish paprika
  • 1 tsp. red pepper flakes
  • ½ tsp. salt
  • ¼ cup Spanish sherry
  • 2 Tbsp. minced preserved lemon (optional)
  • juice of 1 lemon
  • 3 Tbsp. chopped fresh parsley
  • 1½ cups cherry or pearl tomatoes
Instructions
  1. Add the olive oil to a large saute pan. Add the shrimp. Cook over medium low heat until the oil reaches 180 degrees. Simmer shrimp for 10 minutes until the shrimp are pink and just cooked through. Remove shrimp and drain on paper towels.
  2. Pour off all but ½ cup olive oil. Warm the oil over medium heat. Add the garlic, salt and red pepper flakes and saute for about 1minute - don't burn the garlic!
  3. Add the sherry, paprika, lemon juice, tomatoes and preserved lemon. Cook for 5 minutes or until the tomatoes are softened. Quickly add the shrimp to re warm. Take the pan off the heat and evenly divide mixture between 2 plates. Sprinkle with the parsley. Serve with crusty bread or ladle shrimp and sauce over freshly cooked pasta.

 

 

 

 

One Third Grid

Cider Dijon pork Chops

Pork Chops with Sweet potatoes, apples and fennel

Oh my goodness… I didn’t think it would happen. But it did. The temperature has dropped below 80 degrees!! WOO HOO!! Ok, for some of you, this is no big deal. But for me… this is huge.. we might (gasp!!) actually be heading into fall! Which means – apples, pumpkins, soups, stews, casseroles and all… 

Read More »

Artichoke, mushroom and farro

Farro with Artichokes, Caramelized Onions and Mushrooms

I am on day 41 of being an “empty nester.”.. but who’s counting? It isn’t really going as I planned. At all. See, I thought I’d all of sudden have all this free time to read cookbooks, work out and even have a candlelight dinner or two with my DH. Well, except for the working… 

Read More »

Potato Cups with Mushrooms and Shallots

Potato Cups with Mushrooms and Shallots

Yes, I’ve done a little “redecorating” here at the Table and to be honest, it wasn’t by choice – my site broke on Tuesday and the only fix was to move it to a new platform. So, bear with me while I finish unpacking, hang the curtains, etc., etc. But while I could  talk  “eloquently” … 

Read More »

One bowl Almond toffee bars

One Bowl Almond Toffee Bars

It may be 80+ degrees outside, but the calendar says it’s  “fall” – and  my calendar is starting to look like  somebody had a confetti party. Which means a little less time for cooking. Ugh. I am soooo not ok with that.  But I am very, very ok with these One Bowl  Almond Toffee Bars. … 

Read More »

Hatch chile and Lemon Rice Salad

Hatch Chile and Lemon Rice Salad

I’ve got a little “hatch chile fever” going on at the moment so hang in there. This should be the last hatch recipe for a while.. I think This Hatch Chile and Lemon Rice salad has been on my mind for a while. Last winter when I had no fresh hatch chiles!!! and my frozen stash… 

Read More »

Hatch Chile and Corn Fritters

Hatch Chile and Corn Fritters

They’re here!!!! They’re here!!!!  Like a kid at Christmas I anxiously await the arrival of Hatch chiles to Southern California. So, when Melissas Produce graciously sent me a couple of bags I got to work – roasting and cooking! I put them in everything – margaritas, salad dressing, potatoes – you name it just about… 

Read More »

ooey gooey chocolate cake

Ooey Gooey Chocolate Cake

It isn’t pretty. In fact, in the pantheon of beautiful desserts, this Ooey Gooey Chocolate Cake wouldn’t even crack the top 100…  or maybe even 500. But as they say, “looks can be deceiving” – and that is absolutely true, in this case. On a number of levels. No, this Ooey Gooey Chocolate cake isn’t… 

Read More »

grilled pineapple salsa

Grilled Asian Pineapple Salsa

My poor grill. During the summer, my grill rarely gets a night off – just about anything and everything gets thrown on there for dinner – salads, chicken, fish, burgers, steaksand even dessert have all taken their turn on those hot little rods. And yes, I even grill the ingredients for this Asian Pineapple Salsa…. 

Read More »

Plumcot Tipsy Trifle

Plumcot Tipsy Trifle

I was going to say that I’ve got another “lazy” dessert for you – but my friend Jane over at The Heritage Cook said that I was just being “smart”- so today I’ve got a”smart” dessert for you – A Plumcot Tipsy Trifle! Ok, it’s not a traditional “trifle” – there isn’t loads of whipped… 

Read More »