Olive Oil Poached Shrimp with Ginger-Tomato Sauce

Olive Oil Poached Shrimp with Ginger-Tomato Sauce
Photo by Scott Phillips

Ingredients

  • 4 to 6 cups extra-virgin olive oil
  • 1 small yellow onion, finely chopped (about ¾ cup)
  • ½ tsp. granulated sugar
  • 1-½ lb. jumbo shrimp (16 to 20 per lb.), peeled and deveined
  • 2 Tbs. extra-virgin olive oil
  • ¼ tsp. crushed red pepper flakes
  • ½ tsp. freshly grated ginger
  • + 8 more ingredients
    • 1 Tbs. fresh orange juice
    • Kosher salt
    • One 14.5-oz. can diced tomatoes
    • ½ tsp. finely grated orange zest
    • 2 medium cloves garlic, minced
    • ½ tsp. finely grated orange zest
    • Kosher salt
    • 1 Tbs. freshly grated ginger

In a mixing bowl, toss the shrimp with the orange zest, ginger, pepper flakes, and 3/4 tsp. salt. Let sit at room temperature for about an hour. Position a rack in the center of the oven and heat the oven to 225°F. Pour 1 inch of oil into a medium (10-inch) straight-sided sauté pan. Heat over l...

View full recipe at Fine Cooking

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