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Summer Recipe:: Olive Oil Poached Shrimp

Whenever you order a cocktail at a bar in Italy, there is always food involved. Simply brilliant. I think it may be my favorite part. Full disclosure: I love seeing what bars choose to serve with their cocktails. Sometimes it’s just olives and the humble potato chip, and sometimes it’s the most lovely fresh focaccia with sublime charcuterie, a veggie frittata or mini salad. Poached shrimp, rice salads, and fried calamari are some of my favorites.

Here is a recipe for olive oil poached shrimp, inspired by the tradition of aperitivo. This recipe serves up a true summer delicacy!

Olive Oil Poached Shrimp

You will need:
– 3 cups olive oil
– 3 large fresh rosemary sprigs
– 18 uncooked large shrimp, peeled and deveined
– 4 Lemon wedges

To prepare:

Add 3 cups olive oil into heavy large saucepan, and add rosemary sprigs. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in center, adjusting heat to maintain temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain. Serve at room temperature, garnish with lemon wedges.

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