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

Summer Fruit Cake

Fresh Fruit Cake

People who know me  probably would be shocked to hear this – I think – but I’m lazy. Yup – if there is an easy way to do something, I am all over it. Especially in the summer. But with desserts like this Fresh Fruit Cake being lazy is, IMO a very good thing.  Juicy,… 

Read More »

Summer Rolls

Shrimp and Mint Summer Rolls

I’ve probably said it before, but I truly love what I do.  I love meeting people as  crazy passionate about food as I am. So, when Melissa’s Produce invited me to the  launch party for Katie Chin’s new book, Everyday Thai Cooking: Quick and Easy Family Style Recipes. I said “yes”!! – after doing the… 

Read More »

Bloody-Mary-steak-Salad-#4

Tri Tip Salad with Bloody Mary Salsa

 My grill has been working overtime this summer, has yours?  Lately, I’ve been throwing anything and everything on the grill and so I am always trying to come up with new dishes . With three confirmed carnivores in the house, trying to come up with dishes that everyone likes can be a  challenge!  Through all… 

Read More »

Grilled-Zucchini-Bruschetta-#4

Zucchini Bruschetta with Pepper Relish

A couple of week’s ago, I posted this Lemongrass and Pepper Cooler from Melissa’s Produce new  book, The Pepper Cookbook! Leafing through the pages  of  The Pepper Cookbook started the creative juices flowing.. and the result????  Zucchini Bruschetta with Pepper Relish. Notice anything a little different? Yup… no bread. Why I’ve never thought of using… 

Read More »

Lychee-Gimlet-#2

Lychee Cosmopolitan

Nope, there isn’t a drop of cranberry juice in this cocktail – so, just wanted to put that out there first thing.  So, how in the world can I possibly classify this Lychee Cosmopolitan as a  Cosmopolitan? Good question – and we’ll get to that in a moment. But first I want to talk about… 

Read More »

Pickled Apricot and Arugula Salad

Apricot and Arugula Salad

“Schools out for summer!”… Oh, happy day! I love teaching… and I’m always a little sad to see my students go… but I am also more than excited to have a little more free time to spend here at the Table…  and to make dishes like  this Apricot and Arugula Salad. Cooking, reading, and a… 

Read More »

Screen Shot 2014-06-10 at 11.51.00 AM

Mint, Coriander and Honey Kebabs

I am a little embarrassed to admit this but I have a crush… a food crush to be exact. And who is the object of said crush??  Yottam Ottolenghi, the genius behind the eponymous food shop “Ottolenghi” in London – and once you make these  Mint, Coriander and Honey Kebabs I think you will understand… 

Read More »

Screen Shot 2014-06-02 at 11.33.36 AM

Lemongrass Ginger Cooler

Sweet, salty, bitter, sour and umami –  otherwise known as the 5 basic “tastes”  and the foundations of flavor. Although it’s  technically not a “taste” I would add one more – “spicy” or “heat” – that tingly warmth that only a pepper can provide like the jalapeno in this Lemongrass Ginger Cooler.  Salsa, Kung Pao… 

Read More »

Strawberry-and-Lemoncello-Sponge-Cake-#2

Sponge Cake with Lemoncello Cream and Strawberries

I am not really a “dessert” kind of person. Don’t get me wrong, I looove dessert and if I had my way, chocolate would definitely be on my ” I could give everything up but “blank” list. No, what I mean is that, as they say in culinary school you are either a cook or… 

Read More »