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Olive Oil Poached Shrimp with Ginger-Tomato Sauce

Scott Phillips

Servings: four.

Orzo flecked with fresh basil makes a delicious accompaniment to these tender shrimp. It’s important to let the shrimp sit at room temperature for about an hour before poaching; straight-from-the-fridge shrimp will dramatically lower the temperature of the oil and throw off the cooking time.


For the shrimp

  • 1-1/2 lb. jumbo shrimp (16 to 20 per lb.), peeled and deveined
  • 1/2 tsp. finely grated orange zest
  • 1/2 tsp. freshly grated ginger
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • 4 to 6 cups extra-virgin olive oil

For the sauce

  • 2 Tbs. extra-virgin olive oil
  • 1 small yellow onion, finely chopped (about 3/4 cup)
  • Kosher salt
  • 2 medium cloves garlic, minced
  • 1 Tbs. freshly grated ginger
  • 1/2 tsp. finely grated orange zest
  • One 14.5-oz. can diced tomatoes
  • 1 Tbs. fresh orange juice
  • 1/2 tsp. granulated sugar

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 190
  • Fat (g): 22
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 250
  • Sodium (mg): 920
  • Carbohydrates (g): 8
  • Fiber (g): 0
  • Protein (g): 28


Poach the shrimp

  • 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 low heat until the oil reaches 120°F, 2 to 3 minutes.

    Slide the shrimp into the oil and immediately transfer the pan to the oven. Poach until the shrimp are opaque throughout (cut into one to check), 25 minutes. With a slotted spoon, transfer to a wire rack and blot on both sides with paper towels to remove excess oil.

Make the sauce

  • While the shrimp poach, heat the oil in a medium skillet over medium-high heat. Add the onion and a pinch of salt. Cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic, ginger, and orange zest and cook, stirring, until fragrant, 1 minute more. Add the tomatoes and their juices, orange juice, and sugar and simmer for 5 minutes to meld the flavors. Purée the sauce in a food processor. Return to the pan, season to taste with salt, and keep warm over low heat until the shrimp are ready. Distribute the tomato sauce among 4 serving plates, arrange the shrimp on top of the sauce, and serve.


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