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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

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Masala Shrimp with Cornmeal Grits (part 1 – the Shrimp)

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

50 minutes


4 adult(s)


Koroneiki Extra Virgin Olive Oil,
Portuguese Cobrancosa Extra Virgin Olive Oil

This spicy prawn dish served with cornmeal grits is to die for. Not difficult to make (the hardest part is assembling the spices), but worth the effort.


  • Shrimp
  • 1 lb. large prawns, peeled and deveined
  • 1/2 teaspoon turmeric
  • 1 Tablespoon fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 3 Tablespoons Koroneiki, Portuguese Cobrancosa, or Ultra Premium Picual olive oil


  • Shrimp
  • Add the shrimp, turmeric, lemon juice, and salt in bowl and marinate for about 1/2 hour at room temperature.
  • Warm the oil in large skillet or a wok over medium-high heat.
  • Remove the shrimp from the marinade and drain. Place in the skillet or wok in small batches so shrimp aren't touching each other. Cook until a charred crust forms on the bottom, then flip and repeat for the other side. Transfer the shrimp to a bowl and set aside. Continue the process until all the shrimp are cooked.
  • Wipe out the skillet.
  • NOTE: Because the ingredient list was so long, this recipe is done in 3 parts. If you don't see all the parts, type Masala Shrimp into the search box on our home page and all three parts should appear.