Shrimp with Sun-Dried Tomatoes, Capers, Fresh Basil, and Toasted Pine Nuts
Salads • Kazakhstani
Description
Shrimp with sun-dried tomatoes, capers, fresh basil, and toasted pine nuts.
Ingredients
- Peeled Cooked Shrimp 5 lbs
- Salt 0 oz
- Garlic 0 oz
- Olive Oil 5 fl oz
- Ground Black Pepper to taste
- Anchovies 2 cans
- Meyer Lemon Juice 0 fl oz
- Pistachios 0 oz
- Dried Turkey 10 oz
- Capers 5 oz
- Basil 5 oz
Step-by-Step Guide
Step 1
Season the shrimp with salt, sprinkle with garlic (set aside 5 g), and drizzle with three tablespoons of oil. Add freshly ground pepper, mix everything together, and refrigerate for one hour.
Step 2
Blend the anchovies with lemon juice until smooth. While continuing to blend, slowly pour in 125 ml of olive oil, then add 2 tablespoons of cold water. The sauce should be uniform in texture, similar to mayonnaise; if it is too thick, you can add a little more water.
Step 3
Spread the pine nuts in a single layer on a baking sheet. Roast them in the oven at 390°F for about 6 minutes, or until they are golden brown.
Step 4
Sauté the shrimp over high heat for 2 minutes on each side. Allow to cool to room temperature (this will take about an hour).
Step 5
Place the shrimp in a large bowl and mix well with the remaining garlic, toasted pine nuts, and anchovy sauce. Add the sun-dried tomatoes, capers, and basil. Serve immediately.
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