6 TB Kosterina Greek Herb & Lemon Olive Oil, divided
½ tsp onion powder
¼ tsp ground allspice
¼ tsp ground cumin
¼ tsp cayenne
2 white onions, peeled, quartered
2 tsp thyme, chopped
1 TB meyer lemon zest
2 TB meyer lemon juice
¼ cup parsley, roughly chopped, plus leaves for garnish
Salt & freshly ground black pepper, to taste
Make the shrimp stock. Peel and devein shrimp, then reserve the shrimp shells. In a large saute pan, heat 2 TB oil, add shells and saute until fragrant, 2 minutes. Add onion powder, allspice, cumin and cayenne and cook until fragrant, about 1 minute. Add 3 cups of water, bring to a boil then reduce to a simmer. Cook the stock down until it has reduced to about 1 cup of liquid, 15 minutes. Strain, discard the shells and reserve stock.
Butterfly the shrimp by slicing lengthwise but not all the way through, then season with salt and pepper. In the same large saute pan, over medium high heat add 2 TB oil, and add shrimp. Sear until cooked, 2 to 3 minutes on each side, then transfer to a plate.
To the same pan, add remaining 2 TB oil and sear onion 2 to 3 minutes on each side. Add thyme and shrimp stock, then reduce to a sauce consistency, 10 to 15 minutes. Add back the shrimp, lemon juice, zest and parsley, then season with salt and pepper to taste.
Transfer to a shallow serving bowl and garnish with parsley leaves.
Olive Oil Sommelier Katerina Mountanos, is the Founder & CEO of Kosterina Olive Oil, which produces 100% organic, extra virgin olive oil from Greece sold directly to consumers online. Katerina is an ecommerce expert and has built beauty, home and wellness businesses for Amazon, Jet, and Walmart. She founded beauty services company, Manicube, which was sold to The Red Door by Elizabeth Arden in 2015. Katerina is very passionate about olive oil, the Mediterranean diet and eating for health and longevity.
Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs granola and almond butter with our addictive Almond Butter & Vanilla EVOO Dark Chocolate served over Greek yogurt for a crunchy and decadent afternoon snack or light lunch.