Description
Shrimp in Lemon Sauce with Olives is a bright and flavorful seafood dish featuring tender shrimp in a tangy lemon sauce, complemented by briny olives and fresh thyme. Perfect for a light dinner or elegant appetizer.
Ingredients
Units
Scale
- 1 lb medium or large shrimp, peeled and deveined (tails optional)
- Olive oil, for cooking
- 4 egg yolks
- 1/3 cup fresh squeezed lemon juice (up to 1/2 cup for extra lemon flavor)
- 1 cup chicken or fish stock
- Salt and fresh cracked black pepper, to taste
- 1 cup mixed olives
- Fresh thyme leaves, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- In a bowl, whisk together egg yolks and lemon juice until smooth.
- Slowly pour the chicken or fish stock into a saucepan and bring to a gentle simmer.
- Temper the egg yolk mixture by gradually adding a few tablespoons of hot stock to the yolks while whisking constantly. Then slowly whisk the yolk mixture back into the simmering stock.
- Cook over low heat, stirring constantly, until the sauce thickens slightly. Do not let it boil to avoid curdling.
- Return the cooked shrimp to the pan, add the mixed olives, and gently toss to coat in the sauce. Season with salt and pepper to taste.
- Garnish with fresh thyme leaves and serve immediately with crusty bread or over rice.
Notes
- Use a gentle heat when adding the egg yolks to avoid scrambling.
- Mixed olives can include green, Kalamata, or black olives according to preference.
- Adjust lemon juice to taste for desired tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 210mg