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Frisee with Sauteed Shrimp, Marinated Olives, and Capers

Oil-cured olives are very different from canned, and it's worth the extra effort to find them. There will be quite a few left over from this recipe; they should be served alongside the salad, with crusty French bread to soak up the oil marinade. The shrimp should be a substantial size: ask for "16-20" shrimp, meaning 16 to 20 shrimp to the pound.

  • Servings: 6

Source: Martha Stewart Living, Spring 1991


  • 1 pound French black oil-cured olives
  • 10 sprigs fresh rosemary
  • Zest of 1 lemon, cut into strips
  • 2 cups extra-virgin olive oil
  • 1 pound green Provencal olives
  • 10 pink peppercorns
  • 10 green peppercorns
  • 10 white peppercorns
  • 3 star anise
  • 10 sprigs fresh thyme
  • 24 large shrimp (about 1 1/4 pounds), peeled and deveined
  • Salt and freshly ground black pepper
  • 2 heads frisee lettuce, torn into pieces
  • Juice of 1 lemon


  1. In a glass, steel, or pottery bowl, combine the black olives, rosemary, lemon zest, and 1 cup olive oil. In another bowl, combine the green olives, peppercorns, star anise, thyme, and remaining 1 cup oil. Let the olives marinate, covered, for 6 hours to a week.

  2. Season shrimp with salt and pepper. In a saute pan, heat 2 tablespoons oil from the black olives, and saute shrimp over highest heat until just done, about 3 to 4 minutes.

  3. Whisk together 1/4 cup oil from the black olives and the lemon juice in a large bowl. Toss frisee in this dressing; top with shrimp, some of the drained olives, and capers. Season to taste.

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