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Category: Seafood
Prep Time: Cook Time: Total Time:
2 pounds of shrimp
Juice of 1 lemon
1/3 cup of extra virgin olive oil
Sea salt
Freshly ground pepper
Flat-leaf parsley to garnish
Remove the shell and devein shrimp, and add to lightly boiling water for 5 minutes. Remove, and take off heads and tails if desired. (To use the cooked shrimp in another recipe, stop here.)
To serve cold: Place the shrimp on a platter or in a bowl and toss with oil and lemon juice. Salt and pepper to taste, cover, and refrigerate until well-chilled.
To serve warm: Make the latholemono sauce using the oil and lemon juice (blend to thicken) and pour over the shrimp or serve on the side. Serve with a garnish of parsley leaves.
LATHOLEMONO: Greek Oil and Lemon Sauce
Juice of 2 lemons (approximately 4 tablespoons)
1/2 cup of extra virgin olive oil
1 pinch of sea salt
1 clove of garlic, sliced (optional)
Combine all ingredients in a blender on high for a few seconds until thick and creamy.
Alternatively, use glass jar with a tight fitting lid. Shake until it thickens to a cream consistency, or beat with a whisk.
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BOILED SHRIMP WITH OIL AND LEMON SAUCE
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Category: Seafood
Prep Time: Cook Time: Total Time:
2 pounds of shrimp
Juice of 1 lemon
1/3 cup of extra virgin olive oil
Sea salt
Freshly ground pepper
Flat-leaf parsley to garnish
Remove the shell and devein shrimp, and add to lightly boiling water for 5 minutes. Remove, and take off heads and tails if desired. (To use the cooked shrimp in another recipe, stop here.)
To serve cold: Place the shrimp on a platter or in a bowl and toss with oil and lemon juice. Salt and pepper to taste, cover, and refrigerate until well-chilled.
To serve warm: Make the latholemono sauce using the oil and lemon juice (blend to thicken) and pour over the shrimp or serve on the side. Serve with a garnish of parsley leaves.
LATHOLEMONO: Greek Oil and Lemon Sauce
Juice of 2 lemons (approximately 4 tablespoons)
1/2 cup of extra virgin olive oil
1 pinch of sea salt
1 clove of garlic, sliced (optional)
Combine all ingredients in a blender on high for a few seconds until thick and creamy.
Alternatively, use glass jar with a tight fitting lid. Shake until it thickens to a cream consistency, or beat with a whisk.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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