Shrimp Bathed In Olive Oil And Lemon
An olive oil and lemon juice bath is the Italian method for highlighting fresh seafood. Marcella Hazan advises against refrigerating the dish, as it alters the seafood's texture and the olive oil's flavor.While the recipe uses shrimp, it also works well with squid, clams, and fish fillets.
Ingredients
- ¾ cup extra-virgin olive oil plus more as needed
- ¼ cup freshly squeezed lemon juice from 1 to 2 lemons
- 2 pounds medium-large shrimp about 26-30 per pound, peeled and deveined (tails optional)
- Flaky sea salt and coarsely ground black pepper
- 1 large pinch freshly chopped flat-leaf parsley
- Torn or sliced crusty bread for serving
Instructions
- Bring a pot of water to a boil, keeping the water level shallow enough to watch the shrimp as they cook. In a baking or serving dish, preferably white to highlight the final dish, combine the olive oil and lemon juice.
- Boil the shrimp in small batches over high heat until just firm, about 2 to 3 minutes. Use a slotted spoon to transfer them to a colander. Once all the shrimp are cooked, place them in the olive oil-lemon mixture and gently mix to coat. Generously season with salt and pepper. The shrimp should be just covered with liquid; add more oil if needed. Let the dish cool to room temperature.
- Before serving, taste and adjust the seasoning with more salt and pepper if necessary. Garnish with parsley and serve with bread, spooning some of the flavorful liquid over each serving.