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.
1. Pour the evoo in a small-medium size pot, add the 1 tsp. of orange zest and the salt.
2. Bring the oil to 70ºC (158ºF) or right before the orange zest begins to simmer at the bottom of the pot. If it does simmer, simply turn the heat off and wait 2-3 minutes to cool it down a bit.
3. Add the asparagus either whole or cut in half, depending on the size of your pot, making sure they are completely submerged in the oil.
4. Try to maintain the heat at this temperature by reducing or increasing the temperature of your stove as needed. This is when having a thermometer comes in handy, though don’t stress over it, it will be delicious regardless of whether it is a few degrees more or less.
5. Cook the asparagus for 8 minutes. Remove from the pot and place on a plate.
6. Taste the oil to make sure it is still seasoned; otherwise add an extra pinch of salt.
7. Decrease the temperature of the oil to 65ºC (149ºF) or simply turn the heat off for 2 minutes to let the oil cool down, then turn it back on.
8. Add the shrimp and again, make sure they are fully submerged in the oil. Cook them for 5 minutes. Remove them from the oil and put them on a plate. You are now ready to serve!
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.