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Gamberetti all'Olio e Limone - Poached Shrimp with Olive Oil and Lemon Juice

Gamberetti all'Olio e Limone - Poached Shrimp with Olive Oil and Lemon Juice

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • US + metric:
  • 1 stalk celery
  • 1 carrot peeled
  • Salt 1 tbsp for the poaching water, plus more to taste
  • 2 tbsp wine vinegar 30 ml
  • 1 1/2 lb choice small raw shrimp in the shell 680 g
  • 1/2 cup extra virgin olive oil 120 ml
  • 1/4 cup freshly squeezed lemon juice 60 ml
  • Black pepper ground fresh from the mill (not stated in book)

Equipment

  • Kitchen Knife
  • Cutting board

Method
 

  1. Put the celery, carrot, 1 tbsp salt, and the vinegar in 3 quarts of water and bring to a boil.
  2. After the water has boiled gently for 10 minutes, add the shrimp in their shells. Cook just until done after the water returns to a boil (tiny shrimp cook moments after the return to a boil; medium-to-large take 2 to 3 minutes longer).
  3. Drain the shrimp, then shell and devein. If using medium-to-large shrimp, slice them lengthwise in half.
  4. Put the shrimp in a shallow bowl and, while they are still warm, add the olive oil, lemon juice, and salt and pepper to taste. Toss well and let steep at room temperature for 1 hour before serving.

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