Shrimp Bathed in Olive Oil and Lemon

Name: Shrimp Bathed in Olive Oil and Lemon
Total time: 20 min
Yield: 8 to 10 servings as an appetizer, 4 to 6 servings as an entree
Ingredients: 3/4 cup extra-virgin olive oil, plus more as needed; 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons); 2 pounds medium-large shrimp (about 26-30 per pound), peeled and deveined (tails optional); Flaky sea salt and coarsely ground black pepper; 1 large pinch freshly chopped flat-leaf parsley; Torn or sliced crusty bread, for serving

Recipe from Marcella Hazan

Adapted by Julia Moskin

Shrimp Bathed in Olive Oil and Lemon — David Malosh for The New York Times. Food Stylist: Vivian Lui.

Total Time: 20 minutes, plus cooling
Rating: 4(284)
Comments: Read comments

A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets. —Julia Moskin

Featured in: The World of Olive Oil Is Murky. Here’s Help for the Home Cook

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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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

284 user ratings

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Comments

terrin haley5 years ago

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.

Philip9 months ago

No, do not boil shrimp, poach them in plenty of salted water brought just to a boil then cut heat and sit with lid on until cooked.

Rachel5 years ago

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.

Micki3 months ago

This is a lovely, simple meal

sara t9 months ago

I love this recipe. Super easy and so delicious. Quality shrimp (and olive oil tbh) is going to be the make or break for this being good.

David I like evoo8 months ago

And really extra virgin (early harvest) olive oil that's meant for drizzling (rather than cooking) is best.

David shepherd9 months ago

Steam the shrimp instead of boiling them. More of the flavor will be retained this way.