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Gently poaching shrimp in olive oil makes them extra tender and flavorful, but maintaining the correct temperature on the stove top is a challenge. This recipe sidesteps the technical difficulty by cooking the shrimp in a slow oven, and the lemony mayonnaise sauce can be whipped together while the shrimp cook. Shrimp Poached in Olive Oil For the shrimp: 1 lb (450 g) shrimp, peeled and deveined Salt and freshly ground pepper to taste 1/2 cup (125 ml) extra-virgin olive oil For the sauce: 1 clove garlic, finely chopped 4 anchovy fillets, chopped 1 egg yolk The juice and grated zest of 1 lemon 1/2 cup (125 ml) vegetable oil 2 Tbs (30 ml) extra-virgin olive oil Season the shrimp generously with salt and pepper and combine with the olive oil. Place in a single layer in a baking dish just large enough to hold them. Bake in a preheated 225F (105C) oven, turning occasionally, until firm and opaque, about 25 minutes. Meanwhile, combine the garlic, anchovy fillets, egg yolk, lemon juice, and lemon zest in an electric blender or food processor and process until smooth. With the motor running add the vegetable oil and olive oil in a thin stream to form a thick emulsion. To serve, remove the shrimp from the oil and place on serving plates and serve the sauce in small bowls for dipping. Serves 4 to 6. http://www.worldfamousrecipes.com/ http://www.recipesrecipe.com/ http://groups.yahoo.com/group/chicken-recipes-mailing-list/ http://www.quotesquotes.com/ http://quotations.home.worldnet.att.net/ http://www.quotesfromfamouspeople.com/ http://www.quotescentral.com/
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