Cooking Italy: Poached Shrimp with Olive Oil and Lemon Juice
Gamberetti all'Olio e Limone - Poached Shrimp with Olive Oil and Lemon JuiceI was a bit leary about this recipe. It sounded so plain. What was I going to serve it with? I read my others friends in the Cooking Italy group were making it and raving over the shrimp. Okay, no excuses, I will make this plain sounding dinner. I decided to serve a orzo stuffed bell pepper with it on the side. Recipe coming soon.
Review: Delightful! Fresh shrimp cooked to perfection! A simple dressing, not overpowering which brought through the taste of real shrimp and not just a dressing. BH mentioned no less than 3 times that he LOVED this dinner. He would eat this again he said. Also he mentioned he would like this for a work lunch. He repeated...he would have it for dinner or we could make it again. LOL. Definitely a hit! Sometimes, it's the simpliest of recipes that really highlights the flavors of the main ingredient instead of masking them.
This was simply cooking shrimp in boiling water with celery, carrot, salt and wine vinegar. It's finished with extra virgin olive oil, lemon juice and fresh ground black pepper. Allow to rest to room temperature. The sauces meld and are perfect with crusty bread.
I can't give away the secrets, but you can buy the cookbook, Essentials of Classic Italian Cooking by Marcella Hazan. It's worth it.
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Comments
It sounds fabulous.
As for this one, I would eat this shrimp dish any where any time any place with any one...love that dish, too!
That Marcella knows what she's talking about :-)