Poached Shrimp, Capers And Olives, Lemon Vinaigrette

Written By Stephen Coello

Poached Shrimp, Capers And Olives, Lemon Vinaigrette

EQUIPMENT LIST

  • Knife

  • Pot

  • Microplane

INGREDIENTS LIST

  • 6-8 Pieces Shrimp, peeled and deveined

  • 3-4 Castelvetrano Olives, Halved

  • 2-3 Caper Berries, Halved

  • 2 Tb Capers

  • 1 Tb Cocktail Onions

  • 3 Tb Olive Oil

  • 1 Tb Lemon Juice

  • Salt to taste

  • Oregano Leaves For Garnish

METHOD

Start by butterflying the shrimp, meaning, cut the large part of the shrimp almost all the way through without removing the tail. Poach in simmering salted water until cooked through. Reserve and let cool. Cut the olives and caper berries and reserve.

For the vinaigrette, simply add the olive oil, lemon juice and salt to taste into a bowl and mix.

For The Plate

Start by spreading out the vegetables in a way that you can put the shrimp on top to scatter them unevenly. Stack them up keeping it centered in the plate while showing all of the different types of vegetables. Drizzle with the lemon vinaigrette and microplane lemon zest on top. Finish with oregano leaves.

Stephen Coello
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