Best 4 Sautéed Shrimp With Capers And Olives Recipes
**Sauteed Shrimp with Capers and Olives: A Mediterranean Delight**
Indulge in the tantalizing flavors of the Mediterranean with this delectable sauteed shrimp dish, where succulent shrimp are perfectly paired with briny capers, savory olives, and aromatic herbs. This culinary masterpiece offers a delightful balance of flavors and textures, making it a perfect appetizer or main course. Dive into the vibrant world of Mediterranean cuisine as you explore our collection of sauteed shrimp recipes, each offering unique twists and culinary adventures. From the classic combination of garlic, white wine, and lemon to the vibrant flavors of sun-dried tomatoes and artichokes, these recipes promise an unforgettable taste experience.
SAUTEED SHRIMP
Steps:
- Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
- Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
- Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.
FRISEE WITH SAUTEED SHRIMP, MARINATED OLIVES, AND CAPERS
Oil-cured olives are very different from canned, and it's worth the extra effort to find them. There will be quite a few left over from this recipe; they should be served alongside the salad, with crusty French bread to soak up the oil marinade. The shrimp should be a substantial size: ask for "16-20" shrimp, meaning 16 to 20 shrimp to the pound.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 14
Steps:
- In a glass, steel, or pottery bowl, combine the black olives, rosemary, lemon zest, and 1 cup olive oil. In another bowl, combine the green olives, peppercorns, star anise, thyme, and remaining 1 cup oil. Let the olives marinate, covered, for 6 hours to a week.
- Season shrimp with salt and pepper. In a saute pan, heat 2 tablespoons oil from the black olives, and saute shrimp over highest heat until just done, about 3 to 4 minutes.
- Whisk together 1/4 cup oil from the black olives and the lemon juice in a large bowl. Toss frisee in this dressing; top with shrimp, some of the drained olives, and capers. Season to taste.
MARINATED SHRIMP WITH CAPERS AND DILL
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
- Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.
SAUTéED SHRIMP
Crushed red-pepper flakes, a few cloves of garlic, parsley, and oregano add plenty of flavor to these sautèed shrimp. Serve alone or with our Spaghetti with Radicchio and Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
- Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.
Tips:
- Choose fresh, high-quality shrimp. Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
- Use a variety of capers and olives. There are many different types of capers and olives available, so feel free to experiment to find your favorite combination. Some popular choices include nonpareil capers, caperberries, Kalamata olives, and Castelvetrano olives.
- Don't overcrowd the pan. When sautéing the shrimp, be sure to leave enough space between the pieces so that they can cook evenly. If you overcrowd the pan, the shrimp will steam instead of sautéing.
- Cook the shrimp until they are just opaque. Shrimp cook very quickly, so be careful not to overcook them. Cook the shrimp for just a few minutes per side, or until they are just opaque and pink. Overcooked shrimp will be tough and rubbery.
- Serve immediately. Sautéed shrimp is best served immediately after cooking. The shrimp will lose their flavor and texture if they are allowed to sit for too long.
Conclusion:
Sautéed shrimp with capers and olives is a quick and easy dish that is perfect for a weeknight meal. The shrimp are cooked in a flavorful sauce made with capers, olives, garlic, and white wine. The dish is served over rice or pasta. This dish is sure to please everyone at your table.
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