This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There he got out the luncheon-basket and packed a simple meal, in which, remembering the stranger's origin and preferences, he took care to include a yard of long French bread, a sausage out of which the garlic sang, some cheese which lay down and cried, and a long-necked straw-covered flask wherein lay bottled sunshine shed and garnered on far Southern slopes."
-Kenneth Grahame, The Wind in the Willows
This is a variation on the traditional Spanish gambas al ajillo (shrimp in garlic). There are dozens of variations, but the basic recipe is olive oil, shrimp, garlic, salt, and pepper. You can add parsley, other herbs, black or green olives or almost anything you wish to make the dish your own.
There are whole books written on how to choose olive oil. The Italian Culinary Institute has a course on tasting olive oils that is modeled on wine tasting. You can even join an Olive Oil of the Month club.
Oil is pressed in most temperate countries, but those around the Mediterranean Sea dominate with over 90% of production. There is great variety in olive oils based primarily on the climate where the olives are grown. Much of the oil imported to the U.S. comes from Italy, so I will use it as an example of how the differences in climate can affect the pressed oil.
Tuscan olive oils have been the gold standard for Italian olive oils. Because of the cooler northern climates, olives are picked before they are ripe, giving them a younger, herbaceous flavor. It is, however, the slight pepper undertone that is most characteristic of these oils.
In the south of Italy, the longer season offers an olive that can be fully ripened and is less bright and green in flavor. Traditionally, the growers in the south sold olives that were overripe and were made into lesser quality olive oils.
Sicily produces excellent quality olive oils. Many of these are grown, pressed and bottled in Tuscan style, but the southern oils are generally softer in their flavor with mellow buttery characteristics.
The Greeks have almost 20% of Mediterranean olive oil production. Spain is the largest producer of oil at almost 30% of total world production.
Servings = 2 | Serving size =4 ounces shrimp
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe will make great leftovers, chilled, in sandwiches or on salads.
|1 Tbsp||olive oil|
|3 cloves||garlic (thinly sliced)|
|4||green olives (cut into slivers)|
|8 ounces||shrimp (peeled and deveined)|
|fresh ground black pepper (to taste)|
Place the oil in a small skillet over medium heat.
Add the garlic and olives. When the garlic begins to sizzle remove the pan from the heat.
Preheat the oven to 325°F.
Place the pan in the oven for about 5 minutes.
Remove and add the shrimp. Return the pan to the oven.
Cook for about 5 minutes, remove the pan and toss well. Return the pan to the oven.
Cook for about another 3 to 5 minutes until the shrimp are cooked through. Serve.
Serving size = 4 ounces shrimp
Servings = 2
Amount Per Serving
|Calories 210||Calories from Fat 88|
|% Daily Value|
|Total Fat 10g||17%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber <1g||2%|
|Vitamin A 4%||Vitamin C 12%|
|Calcium 7%||Iron 20%|
|Vitamin K 4 mcg||Potassium 265 mg|
|Magnesium 45 mg|