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Olive Oil Poached Shrimp w/ Sun-dried Tomato Cream Sauce & Basil and Tomato Pistou by @AbouttoSprout

Posted by Fernanda Catalan on
Olive Oil Poached Shrimp w/ Sun-dried Tomato Cream Sauce & Basil and Tomato Pistou by @AbouttoSprout

Oh-la-la... confit sounds quite fancy shmancy doesn't it? Surprise! It's actually an incredibly simple way to prepare fish or shrimp that jam-packs it with flavor (also known as poached)! The best part? It's even BETTER with O-Live olive oil! Here's our new favorite go-to Fall recipe brought to us by @AboutToSprout.

Olive Oil Poached Shrimp


  • 2-3 cups O-live & Co. Everyday Olive Oil, enough to cover the shrimp 
  • 18-24 large shrimp, peeled & raw 
  • Few springs of any hardy herb; fresh thyme, rosemary 
  • Salt & Pepper


  1. Heat a large saucepan over medium heat and add O-Live olive oil and herbs.
  2. Sprinkle peeled shrimp with salt and pepper.
  3. In batches, add shrimp to the olive oil and poach until the shrimp are opaque in the center (about 5 minutes).
  4. If you are using less olive oil and it doesn’t cover the shrimp entirely you can baste the shrimp with the olive oil.
  5. With a large spoon, spoon the olive oil over the shrimp until the shrimp turns opaque.

Sun-dried Tomato Cream Sauce


  • 2 tablespoons O-Live & Co. Everyday Olive Oil 
  • 4 cloves garlic, smashed 
  • 1 small yellow onion, diced 
  • 1⁄2 cup white wine or broth 
  • 5 oz. sundried tomatoes (no oil form the jar) 
  • 1 1⁄4 cup full fat coconut milk 
  • 1⁄2 cup parmesan, grated 
  • 2 teaspoons red wine vinegar 
  • Salt + Pepper to taste


  1. In a skillet over medium heat, add in the O-Live olive oil and sauté onion until soft and translucent (about 4 minutes).
  2. Add garlic and cook for 30 seconds.
  3. Pour in wine/broth reducing to half, scraping any bits off the bottom of the pan.
  4. Add the sundried tomatoes and cook for 1-2 minutes to release some flavor.
  5. Reduce heat to low-medium and add coconut milk and parmesan.
  6. Season with salt and pepper to taste.
  7. Add everything to a blender and blend until smooth. **Add a little broth or water to thin as desired.

Basil & Tomato Pistou


  • 2 cloves of garlic 
  • 1 teaspoon salt 
  • 4 cups basil 
  • 1/2 pint cherry tomatoes 
  • 1 cup any hard cheese (ex: parmesan, manchego, etc.) 
  • 1/4 cup O-Live & Co. Everyday Olive Oil


  1. In a food processor, add all ingredients except olive oil and give it a blitz until broken down.
  2. Slowly stream in the olive oil until it is all incorporated.




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