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Explore Recipes Entrees Page 29

Garlicky Shrimp with Lemon

Posted on by The Olive Oil Hunter

Spain’s southeastern coast yields huge, sweet shrimp called gambas. Here, these succulent crustaceans are treated simply—sautéed with olive oil, thinly sliced garlic, and lemon juice.

Ingredients

  • 12 raw jumbo shrimp, peeled and deveined
  • Sea salt
  • Freshly ground black pepper
  • 1/2 teaspoon hot red pepper flakes (optional)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • Fresh lemon juice, plus wedges for serving
  • 1/4 cup chopped fresh parsley

Directions

Step 1

Pat the shrimp dry with paper towels; season with sea salt, black pepper, and hot red pepper flakes, if using.

Step 2

Heat a large frying pan over medium heat. Add the extra virgin olive oil. Let the oil warm for 2 minutes. Stir in the garlic and cook for 1 minute. Add the shrimp in a single layer. Let the shrimp cook for 1 1/2 to 2 minutes, then turn and sauté the second side.

Step 3

Drizzle with a few drops of lemon juice and stir to combine. Cook for an additional 30 seconds, but do not overcook the shrimp. Tip onto an attractive serving platter and top with the parsley. Arrange lemon wedges around the shrimp for serving.

Serves 4 as a tapa or 2 as a main course — Recipe adapted from spainonafork.com

Grilled Lamb Skewers With Tzatziki

Posted on by The Olive Oil Hunter

Few foods are as quick to cook and delicious as grilled lamb cubes. Known as arrosticini in the Abruzzo region of southern Italy, it’s one of the most beloved foods, served with olive oil-soaked bread that has also had a quick sear on the grill. In Greece, Turkey, and other countries around the Mediterranean as well as throughout the Middle East, lamb cubes are often called kebabs and slipped from skewer onto pita or another flatbread. No matter what country lays claim to them, adding a dollop of Greek-inspired tzatziki adds creamy zest to this succulent meat.

Ingredients

For the tzatziki:

  • 1 cup whole milk Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon sea salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1 medium cucumber

For the lamb skewers:

  • 1 1/2 pounds boneless lamb shoulder or leg, trimmed of any sinew and silver skin 
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Coarse salt to taste
  • 1 teaspoon fresh rosemary needles, chopped (optional)

Directions

Step 1

To make the tzatziki, in a large bowl, fold together the yogurt, lemon juice, olive oil, garlic, salt, dill, and mint. Grate the cucumber using the side of a box grater with large holes or in a food processor outfitted with the grating disc (I like to leave on the skin for the extra fiber and nutrients). Using a slotted spoon, transfer the grated cucumber onto three or four stacked paper towels or a clean kitchen towel, and roll it all up, squeezing out as much of the remaining water as possible to avoid diluting the tzatziki. Then fold the cucumber into the yogurt mixture. Taste and add more salt, pepper, and/or lemon juice as desired. Keep the tzatziki refrigerated until needed. Right before serving, drizzle the top with olive oil.

Step 2

To make the lamb, cut it into 1-inch cubes and transfer them to a bowl. Add 2 tablespoons of olive oil and season with salt and rosemary if using; toss to thoroughly coat the cubes. Thread the cubes onto skewers close together (sides touching). Light your grill and preheat to medium high. Arrange the skewers on the grill grate, working in batches if necessary. Grill until the lamb is cooked through and has picked up some color, about 1 to 2 minutes per side, depending on the heat of your fire. Transfer the skewers to a platter. Serve with coarse salt, olive oil to drizzle, the tzatziki, and your choice of bread.

Yields 4 appetizer servings

Creamy Tortellini with Spring Peas

Posted on by The Olive Oil Hunter

This simple dish makes for a fast and fresh spring meal. The creaminess of the mascarpone combined with the delicate pop of the peas is a fan favorite in our house.

Ingredients

  • 16 ounces cheese tortellini, fresh or frozen
  • 3 tablespoons extra virgin olive oil, divided
  • 1 cup freshly shelled peas (about 1 pound in the shell)
  • 8 ounces mascarpone 
  • 1/2 teaspoon freshly ground black pepper or to taste 
  • 1 teaspoon freshly grated nutmeg or to taste
  • Coarse salt to taste 
  • 1/2 cup grated Parmigiano Reggiano 

Directions

Step 1

Bring four quarts of salted water to a boil and cook the tortellini according to package directions. Meanwhile, heat a small sauté pan and add 2 tablespoons of the olive oil. Sauté the peas over low heat for 3 minutes until tender and bright green and then transfer to a large mixing bowl. 

Step 2

When the tortellini are done, use a large strainer to transfer them to the bowl with the peas. Immediately fold in the mascarpone—the heat of the pasta will melt it, creating a sauce—and mix well to distribute the peas. If the sauce is too thick, add some of the pasta water, a tablespoon at a time, to thin it. Season liberally with black pepper and nutmeg (use a microplane to grate it right over the bowl), and add salt to taste. 

Step 3

Transfer to a serving platter, top with the grated Parmigiano, and drizzle on the final tablespoon of olive oil. Serve at room temperature. 

Yields 4 servings

Penne with Warm Cherry Tomato Vinaigrette

Posted on by The Olive Oil Hunter

This vinaigrette is also delicious as a topping for bruschetta or pizza. And you can let it cool to room temperature and use it as a dressing on cold dishes as well as salads.

Ingredients

  • 1 pound farfalle
  • 6 tablespoons extra virgin olive oil, divided
  • 2 shallots, peeled and finely chopped
  • 4 cups cherry tomatoes
  • 2 tablespoon red wine vinegar
  • Coarse salt and freshly ground black pepper to taste
  • 8 ounces fresh mozzarella, cut into small cubes
  • 4 tablespoons fresh chives, chopped

Directions

Step 1

Cook the pasta as directed. While it’s cooking, heat a sauté pan over medium heat, and add two tablespoons of the olive oil. Add the shallots, and cook until softened, stirring frequently. 

Step 2

Add in the cherry tomatoes, and cook until they blister, about 5 minutes, pressing down on them with a wooden spoon to release their juices and smash them a bit. Add the vinegar and the rest of the olive oil, and stir. Season to taste with salt and pepper, and remove from the heat.

Step 3

Drain the pasta, top with the mozzarella and the cherry tomatoes, and toss well. Garnish with the chives and serve. 

Yields 4 servings