Sautéed Shrimp with Piquillo Pepper Sauce
Ingredients
Piquillo Pepper Sauce
- 3/4 cup roasted piquillo peppers
- 4 tablespoons white or champagne vinegar
- 3 tablespoons extra virgin olive oil
- 1 bunch flat leaf parsley
- 1 1-inch piece fresh ginger
- 3 tablespoons labneh
- 1 teaspoon smoked paprika
- 2 medium garlic cloves grated on a microplane
- Salt to taste
Shrimp
- 1 pound large shrimp cleaned & deveined
- 3 tablespoons extra virgin olive oil
- 2 medium garlic clove grated on a microplane
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- Lemon zest from 1 lemon
- Salt to taste
- Extra virgin olive oil as needed for cooking
To Finish
- 4 stalks scallion
- 3 tablespoons sesame seed toasted
Instructions
Piquillo Pepper Sauce:
- Combine all the ingredients in a food processor and process until smooth. Hold at room temperature until needed. Sauce can be made in advance and refrigerated in an airtight container for up to 2 days.
Shrimp
- Combine all ingredients except for the shrimp in a large bowl.
- Add the shrimp and cover. Place in the refrigerator and allow to marinate for a minimum of 4 hours or overnight.
- Heat a large, heavy-bottomed pot over medium heat. Add enough olive oil to cover the bottom of the pan, about 1 ½ T, depending on the size of your pan.
- Remove the shrimp from the marinade. Carefully place in the pan so the oil does not splatter. Arrange shrimp in a single layer with space between each one. Cook for 2 minutes on each side. Cook in batches if your pan is not large enough to hold all the shrimp at once.
To Finish
- Place the cooked shrimp on your serving plate.
- Drizzle the piquillo pepper sauce over the shrimp.
- Trim the root end of the scallion stalks. Thinly slice the trimmed scallion on the bias.
- Finish the plate by sprinkling the sliced scallion and toasted sesame seeds over the top of the shrimp and sauce.
Notes
Yield 4 - 6 portions