Best Olive Oil Poached Prawns Over Capellini Recipes

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POACHED SHRIMP IN OLIVE OIL



poached shrimp in olive oil image

Provided by The Culinary Chase

Categories     appetizer

Number Of Ingredients 7

shrimp (21/25 or go big and use 16/20)
1 to cloves of garlic, sliced
½ to 1 teaspoon red chilli pepper flakes
2 to 3 tablespoons butter
olive oil
lemon zest
freshly chopped Italian parsley

Steps:

  • In a frying pan, over medium heat, add enough olive oil to cover the bottom and sides (about halfway up). Add chilli flakes and butter. When butter has melted, add shrimp and garlic. You can leave the shells on or off. Allow shrimp to simmer five to ten minutes flipping over halfway through cooking time. You'll know when the shrimp are cooked when they turn opaque and have shrunken slightly. Remove from heat top with lemon zest, parsley and serve.
  • The Culinary Chase's Note: Serve shrimp with fresh bread. Enjoy!

OLIVE OIL-POACHED PRAWNS OVER CAPELLINI



Olive Oil-Poached Prawns over Capellini image

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

1 cup extra-virgin olive oil
5 garlic cloves, smashed and roughly chopped
1 bunch fresh basil, roughly chopped, stems reserved
1/4 teaspoon red pepper flakes
3 tablespoons rice vinegar
1 pint cherry tomatoes, halved
Grated zest and juice of 2 lemons
1/4 red onion, roughly chopped (1/2 cup)
8 ounces skinless snapper fillet, cut into 1/2-inch pieces
1 pound 16-20-count prawns, peeled and deveined
2 1/4 teaspoons kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
12 ounces capellini (angel hair pasta)
1 cup roughly chopped fresh flat-leaf parsley

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 CROSTINI



Olive Oil Poached Shrimp Crostini image

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

1 baguette
2 lbs raw shrimp, peeled and deveined
6 garlic cloves, roughly chopped
1 cup extra virgin olive oil
1 1/2 tablespoons red pepper flakes
1/4 cup parsley, fresh (chopped)
salt and pepper

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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