I love to cook, which should be obvious, but in case it’s not: I do love cooking.
That being said, sometimes I just don’t want to chop, dice, or stand over a hot stove to make a meal. Especially after a busy day, or when it’s hot outside.
After a busy day recently, I wanted something fast, easy, and tasty without having to order a pizza. I’m sure you can relate, right?
After a quick look in the fridge, I saw some shrimp, and looking around the kitchen I had a pint of farmer’s market cherry tomatoes, some herbs, and a bottle of avocado oil. Some pasta in the pantry, and I came up with something quick, easy, but also kind of elegant, because, why not?
This takes about 15-20 minutes to get from stovetop to table, and requires little in the way of cleanup. Is there anything better?
I used what I had on hand to do this, and I’ll share of course, but feel free to try whatever you have or like as far as herbs, citrus, or even seafood. I served this with pasta and tomatoes, but it would probably be good with rice, zucchini noodles, or even in a salad.
Avocado Oil Poached Shrimp
Serves 4
Ingredients:
1 pound raw shrimp, shelled and deveined
2 cloves garlic, smashed
1 small bunch fresh mint leaves
1 sprig thyme
Juice of 1 lime
1 bottle extra-virgin avocado oil
Cooked pasta, halved cherry tomatoes, or whatever else you like for serving
Aztec Sea Salt and fresh ground pepper, to taste
Directions:
Put the shrimp, garlic, mint, thyme, and lime juice in a medium saucepan on the stove. Pour the oil over the shrimp and stir to make sure all shrimp are coated. Turn the heat to medium-low, and let the oil come to a light simmer. Stir to coat the shrimp, and allow to cook until they turn pink.
Serve the shrimp over pasta or rice, and drizzle a bit of the poaching oil over top. Add tomatoes, fresh herbs, and salt and pepper to taste.