June 06, 2020

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Makes 4 Servings


  • 1/3 cup Sonoma Gourmet Basil & Parmesan Olive Oil
  • 3.5 cups plain extra virgin olive oil
  • 3 tablespoons pistachios, finely crushed
  • 1/4 cup basil, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 3 fresh thyme sprigs
  • 24 large raw shrimp, peeled, deveined, and patted dry
  • Kosher salt
  • Freshly-ground black pepper
  • 1 teaspoon ground coriander


  1. For the gremolata, combine 1 teaspoon Basil & Parmesan Olive Oil, pistachios, basil, garlic, lemon zest, pinch of salt, and pinch of black pepper in a medium bowl. Stir to combine.
  2. In a large bowl, combine shrimp, 2 tablespoons Basil & Parmesan Olive Oil, salt, pepper, and ground coriander. Toss to combine.
  3. Attach a candy/frying thermometer to the side of a pot and heat over medium heat until thermometer reaches 175 degrees F.
  4. Slowly add shrimp to the oil and poach until shrimp are opaque and start to shrink (about 6 minutes). Make sure to adjust heat to keep oil temperature between 170 and 180 degrees F.
  5. Transfer shrimp to a paper towel-lined plate to drain.
  6. Heat the gremolata in the microwave for 20 to 30 seconds. Remove and stir to combine.
  7. Add the shrimp to bowls or plates and top with the gremolata.
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In This Recipe

Basil Parmesan Olive Oil

Basil Parmesan Olive Oil


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