Shrimp Bathed in Olive Oil and Lemon
- Total Time
- 20 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings as an appetizer, 4 to 6 servings as an entree
- ¾cup extra-virgin olive oil, plus more as needed
- ¼cup freshly squeezed lemon juice (from 1 to 2 lemons)
- 2pounds medium-large shrimp (about 26-30 per pound), peeled and deveined (tails optional)
- Flaky sea salt and coarsely ground black pepper
- 1large pinch freshly chopped flat-leaf parsley
- Torn or sliced crusty bread, for serving
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
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Cooking Notes
terrin haley
Our family restaurant, Santa Lucia, 160 West 54th St., served this with the addition of minced garlic and it was called Shrimp a la Ricky. Impossible not to love.
Rachel
Simple dish, but very tasty. Obviously, high quality shrimp is essential. This was a side dish served with soup and salad. My hungry men were sated.
Liz N
Following a similar recipe from elsewhere, I added 4 minced garlic cloves, and DID refrigerate/marinate for about 3 hours, before bringing back to room temp. Used defrosted colossal (13-15/#) Argentine red shrimp. Easy, attractive and tasty.
Richard
Because you DID refrigerate for even 5 minutes, I'm not interested in anything you have to say. For best results shrimp that has never been frozen is best.
terrin haley
Our family restaurant, Santa Lucia, 160 West 54th St., served this with the addition of minced garlic and it was called Shrimp a la Ricky. Impossible not to love.
Rachel
Simple dish, but very tasty. Obviously, high quality shrimp is essential. This was a side dish served with soup and salad. My hungry men were sated.
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