featuring Oberweis Shrimp and Divina Olives

Recipe by: Oberweis At Home
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This 30 minute meal will transport you to the Greek Isles with its silky lemon sauce and rich, briny olives. This combination of ingredients makes an amazing meal!

4 Servings

Ingredients list:
  • 2 lbs Oberweis Shrimp
  • Olive Oil
  • 8 Seven Sons Pasture-Raised Large Grade A Egg Yolks
  • 2/3 cup Natalie’s Lemon Juice (you can use up to 1 cup for a super lemony flavor)
  • 2 Cup chicken or fish stock
  • Salt and Fresh cracked black pepper to taste
  • 1 cup Divina Green Olives
  • 1 cup Divina Kalamata Olives
  • Fresh thyme leaves
  • 2 Boulart Ciabatta Demi-Baguettes

  1. Whisk the egg yolks and lemon juice together until smooth and set aside.
  2. Lightly coat the bottom of a skillet with olive oil and heat on medium heat until hot. Sauté the shrimp for about 4 minutes, turning once, until they are pink and cooked through. Remove to a plate, cover and keep warm.
  3. Heat the stock in a medium saucepan until it comes to a boil. Whisk about ½ cup of the hot stock into the egg yolks to temper them. Pour that yolk mixture back into the pan slowly, while whisking, and continue to heat on medium, stirring constantly, until the mixture just starts to thicken and comes to a simmer. It won’t get very thick, it will just get a little thicker and glossier. Once it comes to a simmer take off the heat immediately and season with salt and pepper to taste.
  4. Pour the sauce into a medium casserole or gratin dish and place the shrimp in the sauce. Top with the olives and thyme. Serve immediately with Boulart Ciabatta.