Orange Extra Virgin Olive Oil Poached Shrimp and Asparagus - Chef Sabrina Mancin

Orange Extra Virgin Olive Oil Poached Shrimp and Asparagus

Poaching in evoo is a fantastic and simple technique that will ensure tender, never overcooked or dry seafood and very flavorful veggies. Besides, unlike what you might think, food barely absorbs any oil at all, or none really.


Yield: 2 people:

• x8 U12 = 250g Shrimp, peeled and deveined
• 8-10 asparagus
• 200g Orange infused extra virgin olive oil*
• 1tsp. + ½ tsp. Orange zest
• 1 tsp. Salt
• ½ tsp. Fleur de Sel to top


• *I like using Zoë’s, however if you can’t find an orange infused evoo, simply use plain extra virgin olive oil and increase the orange zest to 1 T + the same ½ tsp. to top it off at the end.
• It is also recommended to use a thermometer though not completely necessary.
• This is better if served warm or at room temperature.


NOTE: Keep that olive oil!! You now have orange and seafood infused evoo, which is perfect for making seafood risotto or pasta, drizzling over baked or grilled fish or shellfish, over a salad with tuna and so many other dishes. Store it in an air-tight container and in the fridge.

Serve the shrimp with the asparagus, an extra drizzle of the orange infused olive oil, the extra ½ tsp. of orange zest and a sprinkle of Fleur de Sel or any coarse salt.

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