Poached shrimp with olive oil and lemon juice (Gamberetti all’olio e limone) from Essentials of Classic Italian Cooking (page 65) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 21, 2020

    Sublime is the perfect way to describe this recipe. I had large shrimp so sliced them in half but the presentation would be improved with the recommended smaller shrimp. I didn’t have celery on hand so used celery seed in the poaching liquid instead.

  • Zosia on February 03, 2016

    As simple and sublime as the author says.

  • fprincess on June 04, 2013

    I used Arbequina olive oil and a Meyer lemon. The shrimp were rather large so I sliced them in half as instructed in the recipe. Love this dish. Great for a cocktail/dinner party as it can be prepared in advance. It's delicious on a little piece of bread. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/?p=1921020

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