Head to the Greek Isles this week with my Shrimp in Lemon Sauce with Olives ~ this fast good dinner has everything: succulent shrimp, a luxurious lemon sauce, and rich, briny olives. The sauce looks velvety yet is made with no dairy ~ come discover the flavorful mystery!
Shrimp in lemon sauce with olives epitomizes the solid Mediterranean eating regimen
I love Greek food. I love all Mediterranean food, yet have a unique soft spot for Greek flavors. Greek cooking is radiant, straightforward, thus bravo. At the point when I think Greece I think olives and olive oil, fish, lemons, wine, feta cheddar, and loads of new spices. Any blend of these fixings make a stunning dinner!
Greek lemon sauce transforms straightforward sautéed shrimp into a remarkable dinner
On the off chance that you google Greek shrimp you’ll think of loads of plans that utilization tomatoes and feta cheddar. That is the way I used to do shrimp constantly until I found this astonishing lemon sauce. It’s a similar sauce I utilized in my Greek Meatballs in Lemon Sauce, and that formula was shipped off me by a peruser who lives in Athens (thank you Alexandra!!) The sauce is flexible to such an extent that I’ve had the option to make an interpretation of it into a wide range of suppers. My Chicken in Lemon Sauce with Olives is the poultry form, in case you’re not a shrimp darling.
The sauce is a basic, practically base ~ it comprises of stock (for this situation chicken or fish) thickened with a combination of new lemon squeeze and egg yolks. It looks rich, yet there is no dairy in it. The flavor and surface is unadulterated paradise, and goes so well with the chomp of the olives. I utilized both Greek broke olives and an oil restored Moroccan assortment. It truly pays to purchase your olives straight from an olive bar as opposed to depend on jolted, there are so numerous to browse and they go so well with sound Mediterranean dishes.
Ingredients
- 1 lb medium or large shrimp peeled and deveined (leave the tails on if you like)
- olive oil
- 4 egg yolks
- 1/3 cup fresh squeezed lemon juice you can use up to 1/2 cup for a super lemony flavor
- 1 cup chicken or fish stock
- salt and fresh cracked black pepper to taste
- 1 cup mixed olives
- fresh thyme leaves
Instructions
- Whisk the egg yolks and lemon juice together until smooth and set aside.
- Lightly coat the bottom of a skillet with olive oil and heat on medium heat until hot. Saute the shrimp for about 4 minutes, turning once, until they are pink and cooked through. Remove to a plate, cover and keep warm.
- Heat the stock in a medium saucepan until it comes to a boil. Whisk about 1/2 cup of the hot stock into the egg yolks to temper them. Pour that yolk mixture back into the pan slowly, while whisking, and continue to heat on medium, stirring constantly, until the mixture just starts to thicken and comes to a simmer. NOTE: it won’t get really thick, it will just get a little thicker and glossier. Once it comes to a simmer take off the heat immediately and season with salt and pepper to taste.
- Pour the sauce into a medium casserole or gratin dish and place the shrimp in the sauce. Top with the olives and thyme. Serve immediately with rice, couscous, or crusty bread.
Nutrition
Calories: 246kcal | Carbohydrates: 5g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 483mg | Sodium: 1501mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 13mg | Calcium: 208mg | Iron: 3mg
