Shrimp Confit

Recipe courtesy of Lish Steiling

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1 large sprig rosemary
10 sprigs thyme
4 cloves garlic, smashed and peeled
4 strips lemon zest, removed with a peeler
1/2 teaspoon kosher salt
1 pound large shrimp, peeled and deveined
1 1/2 cups California Olive Ranch Extra Virgin Olive Oil, or as needed
Lemon ‘cheeks’, to serve


Strip the leaves from the rosemary and place on a cutting board along with the leaves and tender bits of thyme. Roughly chop the herbs and add to a small, heavy bottomed saucepan or Dutch oven. Roughly slice the garlic and add it to the herb mixture along with the lemon zest and salt. Add the shrimp and toss well to coat. Allow the shrimp to marinate for 10 minutes at room temperature.

Pour the olive oil over the shrimp using enough oil to just cover the shrimp. Place the pan over medium heat. Keep an eye on the oil. When small bubbles start to form around the edges, stir the mixture and turn down the heat to maintain just barely a bubble. Cook for about 5 minutes. Remove from the heat and allow to sit for at least 5 more minutes. Serve shrimp over salad, rice or grilled bread with a good squeeze of lemon juice. Store any remaining shrimp in the refrigerator covered with the oil mixture for up to 4 days.


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