Sautéed shrimps with lemon scented extra virgin olive oil



Cut the vegetables in strips of the same size, fry them gently in a large non-stick frying pan with the lemon scented oil for 3-4 minutes, add the bay leaves and the cloves and salt and pepper to taste, then lower the flame to the min. and leave to cook for 3 minutes.

Add a ladleful of broth. Put out the flame and add the shrimps leaving them for an hour to absorb the flavour.

In case of raw shrimps, after shelling them, cook them along with the vegetables for a few minutes. It is an excellent horsd'oeuvre to be served lukewarm.


  • 500 gr. precooked crawfish tail shrimps
  • 1 kg. mixed vegetables: carrots, celery, onions, fennels, courgettes and soya sprouts
  • 5 bay leaves
  • 3 cloves
  • 1 glass of lemon scented Gran Sapori Extra Virgin Olive Oil
  • Salt and pepper