Shrimp with Sun-Dried Tomatoes, Capers, Fresh Basil, and Toasted Pine Nuts

Salads | Kazakhstani cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Shrimp with sun-dried tomatoes, capers, fresh basil, and toasted pine nuts.

Ingredients

Peeled Cooked Shrimp - 4 lbs
Salt - 0.4 oz
Garlic - 1.1 oz
Olive Oil - 5 fl oz
Ground Black Pepper - to taste
Anchovies - 2 cans
Meyer Lemon Juice - 1 fl oz
Pistachios - 1.9 oz
Dried Turkey - 7.9 oz
Capers - 4.4 oz
Basil - 4.4 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 392°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.