Shrimp in Lemon Sauce with Olives ~ this 30 minute meal will transport you to the Greek Isles with its silky lemon sauce and rich, briny olives. The health news on the Mediterranean Diet just keeps getting better and better ~ lucky us!
1lbmedium or large shrimppeeled and deveined (leave the tails on if you like)
1/3cupfresh squeezed lemon juiceyou can use up to 1/2 cup for a super lemony flavor
1cupchicken or fish stock
salt and fresh cracked black pepper to taste
fresh thyme leaves
Whisk the egg yolks and lemon juice together until smooth and set aside.
Lightly coat the bottom of a skillet with olive oil and heat on medium heat until hot. Saute the shrimp for about 4 minutes, turning once, until they are pink and cooked through. Remove to a plate, cover and keep warm.
Heat the stock in a medium saucepan until it comes to a boil. Whisk about 1/2 cup of the hot stock into the egg yolks to temper them. Pour that yolk mixture back into the pan slowly, while whisking, and continue to heat on medium, stirring constantly, until the mixture just starts to thicken and comes to a simmer. NOTE: it won't get really thick, it will just get a little thicker and glossier. Once it comes to a simmer take off the heat immediately and season with salt and pepper to taste.
Pour the sauce into a medium casserole or gratin dish and place the shrimp in the sauce. Top with the olives and thyme. Serve immediately with rice, couscous, or crusty bread.