Olive oil poached shrimp (chrm 1030 recipe 3)

I don’t have any idea what an olive oil poached shrimp is until I got the chance to make it. It was not what I expected, I mean it was not bad at all. Understanding the recipe and preparing my mise en place, I managed to cook this very interesting and unique dish I’ve ever cook so far. I learned that this recipe was a winning dish of Chef Lia in Top Chef and that’s where I got the recipe from. I agree its a bit intense and requires a heavy preparation in making this dish but it’s all worth it. The taste is amazing, it has a zesty flavor. It has a combination of sweet, sour and salty savor. You will end up wanting to eat this more after you tried it. This dish is ideal for appetizer. You need to try this!

  • 2 tablespoons coriander seeds, crushed
  • 1 tablespoon red pepper flakes
  • One 750-ml bottle of olive oil
  • 1 lime
  • ½ cup sugar
  • 1½ teaspoons cornstarch
  • Salt
  • 1/3 English cucumber
  • 1 large poblano chile
  • 2 tablespoons fresh minced cilantro
  • Zest and juice of 1 Meyer lemon
  • Juice of ½ of a navel orange
  • 1 tablespoon sherry vinegar
  • 1 firm tomato (vine-ripened is suggested)
  • 8 large shrimp, peeled and deveined
  • 2 Hass avocados
  1. Using a medium saucepan over medium-high heat toast the coriander seeds and red pepper flakes for about 1 minute. Pour in the oil and heat until it just hot enough, but you can still touch it. Take off of the heat and set aside to steep for about 10 minutes. Strain through a fine mesh sieve and cheesecloth and move to a medium saucepan.
  2. Remove the zest from the lime using a peeler, scrape off any white-pith that remains on the back of the zest. Retain the lime. Dice the zest very finely and add to a small saucepan, covering with cool water. Bring water up to a boil, and immediately drain. Place the zest back into the saucepan, repeat the boiling and draining process once more. In the same saucepan, add the sugar, ½ cup of water and the zest mix together gently. Bring the ingredients to a boil over high heat. Take it off heat and allow the syrup to cool.
  3. Over a clean saucepan, strain the syrup through a filter; place the candied zest into a small bowl and set aside. In the pan combine the cornstarch and ½ cup water. Pour the mixture into the syrup adding 1 teaspoon salt. Bring to a boil and cook while gently stirring until thickened, or about 3 minutes . Set aside to cool.
  4. Turning your attention to the cucumber, cut it in half and remove the seeds. Leaving the peel on, cut the cucumber into a very fine dice and add to the bowl with the candied zest.
  5. Placing the poblano chile over an open gas flame, cook it on all sides until the skin is slightly charred. Use tongs to turn the chili as each side begins to color. Once charred, place the chile in a bowl and cover it with plastic wrap for about 20 minutes. Remove the charred skin, seeds and the stem from the cooled chile. Cut the brightly greened parts into a very fine dice, until 2 tablespoons are measured. Add the chile to the cucumber mix along with the juice from ½ of the already zested lime, the cilantro, ½ teaspoon of the infused oil, and salt and pepper to taste. Set this salad mixture aside.
  6. Using a small bowl, bring together the lemon zest and orange, vinegar and salt to your taste. Slice the tomato thinly making 8 wedges and then add it to the marinade. Set aside.
  7. Over low heat warm the infused oil. Season the shrimp with salt and add to the warm oil. If the oil spatters it is too hot, lower heat and wait until no spattering occurs. The shrimp will cook between 4 and 6 minutes, turning only once, until they become pink and firm. Remove the shrimp to paper towels to drain.
  8. Thinly slice the avocados after peeling them. Brush a light amount of the lime syrup onto the surface of each of eight small serving plates. At one end of the brushstroke, place a single shrimp. Put several thin slices of the avocado next to the shrimp. Artfully place one wedge of the marinated tomato between the shrimp and the avocado slices. Using a fork (to remove as much of the liquid as possible) place the cucumber salad in a small uniform line at the end of the avocado slices so it touches them. Proudly serve your Olive Oil Poached Shrimp to your sure to be impressed family and friends.



2 thoughts on “Olive oil poached shrimp (chrm 1030 recipe 3)

  1. What an intriguing dish. I’ve never tried anything quite like it, but I enjoy both olive oil and shrimp in other dishes, so I’d imagine they taste great together.

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