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Olive Oil Poached Shrimp with Greek Skordalia Sauce

Olive Oil Poached Shrimp with Greek Skordalia Sauce

Created by Chef Michael H. Flores

Serves four as an entrée or six to eight as an appetizer


  • 5 sprigs Fresh rosemary, 4-5 inches long
  • 4 sprigs Fresh oregano, 4-5 inches long
  • 7 cloves Garlic
  • 1 pound Texas shrimp, shells on
  • Olive oil
  • 1 pound Baking potatoes
  • 7-9 cloves Garlic
  • 1 tsp Salt
  • 1 Egg
  • 1/4 cup Red wine vinegar
  • 1 cup Olive oil
  • Paprika



Place about five inches of oil in a deep pan (enough to cover the shrimp). Add the rosemary, oregano and garlic. Heat the oil over a medium low heat until the temperature reaches about 120°F. Add the shrimp and turn the heat to low (at this point the temperature will drop to about 110°F. and will probably stay there). Poach the shrimp for about 4 to 5 minutes. Remove to a paper towel to drain and rest for 2 minutes. Serve with Skordalia sauce.


Bake the potatoes in a 400°F oven until tender, about 45 minutes or until an inserted knife slides out easily. Let cool until you can handle them at which time they should be peeled and cubed. Place all of the ingredients, except for the one cup oil, in a food processor and quickly pulse to combine. With the motor on high, add the oil until combined. Serve alongside the poached shrimp with a heavy sprinkling of paprika for color.

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