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Shrimp Bathed in Olive Oil and Lemon
![Shrimp Bathed in Olive Oil and Lemon](https://static01.nyt.com/images/2019/09/04/dining/30oilrex1/merlin_159456510_4e95acae-f76f-4c74-ad27-a725f2b309c0-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Cooking Notes
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.
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.
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.
Steam the shrimp instead of boiling them. More of the flavor will be retained this way.
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.
We made this recipe tonight and we were not impressed by it. The suggestion to add garlic would have improved it.
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.
Steam the shrimp instead of boiling them. More of the flavor will be retained this way.
We made this recipe tonight and we were not impressed by it. The suggestion to add garlic would have improved it.
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.
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.
I have no idea what your detractor, Richard, below is saying, or why. Refrigerating to marinate is one thing, freezing entirely another. I would suggest exhibiting no further interest in anything he has to say.
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.
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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