If there’s one staple I always have in my freezer, it’s a bag of frozen shrimp. They’re so versatile and many shrimp recipes out there are easy to prepare, economical and perfect for a mid-week meal. I recently poached shrimp in olive oil with a bit of butter as a last minute snack; I wasn’t in the mood to make a dip. Defrosting shrimp is simple when you don’t have time to leave overnight in the fridge; empty into a bowl of water and allow to sit 10 minutes or until thawed. The other thing I like about this dish is you can wing it on quantity to suit how many people you need to feed and doctor it with herbs or spices.
Not sure what size shrimp to buy? If you’re buying frozen, the number on the bag will indicate the number of shrimp in the package. For example, if it reads 21/25, you know there should be from 21 to 25 shrimp in each pound. I usually purchase 21/25 (jumbo) but sometimes go for the 16/20 (extra jumbo) when they’re on sale. I had a few jumbo shrimps left in the bag but not enough for the two of us so I added three of the extra jumbos. You can see in the photo the difference between the two.
Typical poaching liquid uses water seasoned with peppercorns, fresh herbs, lemon slices or juice, bay leaf etc. but you can also use milk, stock or wine. My recipe calls for a luxurious olive oil bath with a touch of butter!
shrimp (21/25 or go big and use 16/20)
1 to cloves of garlic, sliced
1/2 to 1 teaspoon red chilli pepper flakes
2 to 3 tablespoons butter
olive oil
lemon zest
freshly chopped Italian parsley
In a frying pan, over medium heat, add enough olive oil to cover the bottom and sides (about halfway up). Add chilli flakes and butter. When butter has melted, add shrimp and garlic. You can leave the shells on or off. Allow shrimp to simmer five to ten minutes flipping over halfway through cooking time. You’ll know when the shrimp are cooked when they turn opaque and have shrunken slightly. Remove from heat top with lemon zest, parsley and serve.
The Culinary Chase’s Note: Serve shrimp with fresh bread. Enjoy!
poached shrimp in olive oil
Author: The Culinary Chase
Recipe type: appetizer
- shrimp (21/25 or go big and use 16/20)
- 1 to cloves of garlic, sliced
- ½ to 1 teaspoon red chilli pepper flakes
- 2 to 3 tablespoons butter
- olive oil
- lemon zest
- freshly chopped Italian parsley
- In a frying pan, over medium heat, add enough olive oil to cover the bottom and sides (about halfway up). Add chilli flakes and butter. When butter has melted, add shrimp and garlic. You can leave the shells on or off. Allow shrimp to simmer five to ten minutes flipping over halfway through cooking time. You’ll know when the shrimp are cooked when they turn opaque and have shrunken slightly. Remove from heat top with lemon zest, parsley and serve.
- The Culinary Chase’s Note: Serve shrimp with fresh bread. Enjoy!
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Heather ChaseThe Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!