Shrimp in Lemon & Olive Oil - Ferrari-Carano

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Shrimp in Lemon & Olive Oil

Appetizers

Serves 16

The fresh taste of lemon enhances the flavor of the shrimp perfectly in this recipe. Serve on toasted bruschetta with fresh goat cheese and topped with a little lemon zest. You may want to double the batch as these go quick!

Marinade

01

Combine all ingredients in large bowl. Set aside.

Shrimp

01

Combine first 7 ingredients in large pot. Simmer for 20 minutes, then heat to high.

02

Add shrimp and boil until shrimp just turn pink. Remove shrimp using slotted spoon. Cool slightly. Peel and devein.

03

Add warm shrimp to marinade. Cover and refrigerate at least 3 hours (or prepare a day ahead). Remove garlic after 4 hours. Serve at room temperature.

Assemble

01

Serve with a toasted bruschetta with fresh goat cheese spread on top. Top with shrimp mixture and garnish with a little lemon zest.

Ingredients

Marinade

  • 3/4 cup olive oil (preferably extra-virgin)
  • 1/2 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, lightly crushed
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp sea salt

Shrimp

  • 12 cups water
  • 1 cup white wine
  • 1 Tbsp balsamic vinegar
  • 2 celery stalks, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 2-inch strip lemon peel
  • 1 bay leaf
  • 2 pounds uncooked small to medium-sized shrimp

Assemble

  • Toasted bruschetta
  • Fresh goat cheese
  • Lemon zest