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
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.
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.
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.