OLIVE-OIL-POACHED SHRIMP WITH WINTER PISTOU
Provided by Dan Barber
Categories Bean Poach High Fiber Basil Shrimp Broccoli Cauliflower Carrot Winter Healthy Bon Appétit
Number Of Ingredients 14
Steps:
- For pistou:
- Bring large saucepan of water to boil. Add basil leaves and simmer 15 seconds. Using strainer or slotted spoon, transfer basil directly to blender. Add 1 teaspoon coarse salt to water in same saucepan and bring to boil. Add carrots and cook 5 minutes. Add broccoli and cauliflower, and cook until all vegetables are tender, about 5 minutes longer. Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold. Drain well. Add vegetables, vegetable stock, cranberry beans, parsley, and 1/4 cup oil to basil in blender. Puree until smooth, occasionally scraping down sides of blender with rubber spatula. Transfer pistou to medium bowl, and season to taste with salt and pepper. DO AHEAD: Pistou can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
- For shrimp:
- Pour 3 cups olive oil into heavy large saucepan, and add thyme 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.
- Divide warm pistou among 4 or 6 plates. Top pistou with poached shrimp and serve.
OLIVE GARDEN CAPELLINI POMODORO RECIPE - (4/5)
Provided by jeknudson
Number Of Ingredients 7
Steps:
- Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.
OLIVE OIL-POACHED PRAWNS OVER CAPELLINI
POACHING SEAFOOD IN OIL locks in its moisture and produces tender, juicy results. Here, adding fresh red snapper along with the prawns adds a textural contrast, but you could use either one, doubling the quantity. The oil from the poached seafood makes a flavorful sauce when studded with basil, tomatoes, and lemon zest. Delicate capellini, also known as angel hair pasta, rounds out an easy summer lunch or light supper.
Yield serves 4 to 6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- In a large skillet over medium heat, heat the olive oil. Add the garlic cloves and half the basil, including the stems, and cook for 5 minutes. Using a slotted skimmer, remove the solids from the olive oil and discard.
- Add the red pepper flakes, rice vinegar, about half of the cherry tomatoes, the lemon juice, and half of the onion to the skillet. Cook for 5 minutes. Add the snapper and prawns and season with the salt and pepper. Stir to coat the seafood with the oil. Arrange the seafood in a single layer in the olive oil, making sure it is completely submerged. Cook for 4 minutes; then, using tongs, flip the snapper and prawns and cook for 2 more minutes. The seafood is done when the snapper is opaque and the prawns are pink. Remove from the heat.
- While the seafood is cooking, cook the pasta in the boiling water according to package directions. Transfer the pasta to a large bowl.
- Add the parsley, the remaining fresh basil leaves, the lemon zest, and the remaining cherry tomatoes and red onions to the pasta. Pour the hot oil and seafood over the top and toss. (The fresh herbs should wilt from the heat of the pasta and oil.) Let sit for 1 minute and then toss again until all of the oil is absorbed by the pasta. Taste for seasoning and add more salt and pepper as needed.
- Serve warm or at room temperature.
OLIVE OIL POACHED SHRIMP WITH OLIVE TORTILLAS, CUMIN SCENTED BLACK BEANS AND TOMATILLO AVOCADO SALSA
Steps:
- For the shrimp: In a medium saucepot, heat 1 tablespoon olive oil. Add the garlic and shallots and cook until translucent. Then add the black peppercorns, lemon slices, thyme and the rest of the olive oil.
- Bring to a boil, and then take off the heat. Let stand for 15 minutes to infuse the flavors.
- Return the oil to medium heat. Add the shrimp and poach until the shrimp is cooked, 3 to 4 minutes. Remove from the oil to cool.
- For the salad: Combine the arugula, radishes, watercress and olives in a large bowl. Toss with the olive oil and rice vinegar. Season with salt and pepper.
- To serve, place a warm Olive Tortilla on a plate and top with a tablespoon of the Cumin Scented Black Beans. Top with 3 pieces poached shrimp, then a small mound of the salad. Top with the Tomatillo Avocado Salsa and some cheese. Drizzle some Lime Sour Cream on top and garnish with cilantro sprigs and lime. Repeat with the remaining ingredients.
- In the bowl of a heavy duty mixer, place the flour, shortening, olives and salt. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Divide the dough into 6 pieces. Roll each piece into a ball and place on a baking sheet or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
- Cut out six 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking sheet or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
- To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter.
- In a large skillet over medium heat, add the olive oil, garlic and onions and cook until translucent. Add the cumin and pepper flakes and cook for another minute. Add the beans, 1/4 cup water and season with salt and pepper. Stir together and cook over low heat for 15 minutes to infuse the flavors.
- To finish, blend about 1/3 of the beans with a touch of water to make a thick paste. Stir this paste back into the whole beans. Just before serving, stir in the cilantro.
- Combine the tomatillos, avocados, scallions, jalapeno, cilantro, olive oil and lime juice and mix well. Season with salt and pepper.
- Combine the sour cream, lime zest and juice and season with salt and pepper. Refrigerate until ready to use.
MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL
I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.
Provided by hoosfoos
Categories Halibut
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
- Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
- Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
- Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
- COOK'S NOTE:
- To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
- Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).
OLIVE OIL POACHED SHRIMP CROSTINI
If you're looking for a great appetizer this is it! It is a wonderful infused olive oil that has so much flavor that people will keep going back for more. The shrimp add a sensational sweetness to the oil, plus they are extremely tasty. If you want you can jazz it up more by adding cherry tomatoes, olives, peppers, or anything else you can imagine. I made this on Father's day and everybody gobbled it up right away. It is quick and simple to make, making it perfect for all occasions. Enjoy!
Provided by OneYetTwo
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the shrimp, garlic, extra virgin olive oil, red pepper flakes, and salt/pepper in a bowl. Set aside.
- Preheat oven to 400 degrees.
- Slice the baguette into crostinis and line onto sheet tray.
- Bake until the crostinis are golden brown. Remove from oven and set aside.
- Heat a sauté pan over medium high heat, once hot add the shrimp mixture.
- If garlic starts to burn turn the heat down.
- Cook until the shrimp are cooked through, turn pink, about 8 minutes.
- Toss parsley into the shrimp mixture.
- Place shrimp and olive oil in a bowl and serve with crostinis on the side.
Nutrition Facts : Calories 695.6, Fat 41.1, SaturatedFat 6, Cholesterol 230.4, Sodium 687.8, Carbohydrate 42.5, Fiber 2.8, Sugar 0.4, Protein 37.9
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