Shrimps with rosemary and garlic scented olive oil
Shrimps are my favourite seafood.
I eat them with all the possible ways of cooking and I believe that they are an ingredient that matches very well with many others; rice, noodles and pasta, baked with tomato sauce and feta cheese, grilled, boiled with olive oil, lemon and origan, skewered, fried etc etc…
This recipe from Chef Ntina Nikolaou (magazine Gastronomer, March 2009) is a version that combines scents and ingredients that shrimps love.
- 18 large shrimps or 24 medium sized fresh or frozen
- 2/3 cup of olive oil
- 8 garlic halved cloves
- 2 tbsp fresh finely chopped rosemary or 1 (not full) tbsp dried
- 1 cup finely chopped parsley
- 2 tbsp sweet paprika in flakes or 1 tsp in powder
- 2 tbsp mustard
- 1 tsp honey
- 2 lemons, juice and zest
- Salt, pepper
- In a small pot put the olive oil, rosemary and parsley and leave it on medium heat for 5-6’ without letting it boil and burn.
- Take it away from the heat and let it cold as much time as you can so as the scent of all the ingredients is absorbed
- Drain the oil from its ingredients and smash them in a blender. Keep the scented olive oil in a bawl
- In a separate bawl mix mustard, honey, lemon juice and paprika.
- Unpeel the shrimps and remove their intestines with a knife, keeping their heads and tails.
- In a big frying pan, put the scented olive oil and when it is hot, add the shrimps and let them become red both sides.
- Add the smashed ingredients (garlic, rosemary and parsley), salt, pepper and the mixture of mustard, honey, lemon and paprika
- Stir well, let it mix for 2-3’ more and take it away from the heat.
- Sprinkle all over with the lemon zest –which I completely forgot!
We ate the shrimps with basmati rice to satisfy our hunger!