Travel to Spain without leaving your kitchen with this recipe.
Sautéed Shrimp with Salsa Verde, Honey-Garlic Aioli and Fried Bread
Salsa Verde
3 tablespoons extra virgin olive oil
¼ cup firmly packed flat leaf parsley, minced
1 teaspoon capers, chopped
¼ teaspoon anchovy paste
¼ teaspoon garlic, minced
1 teaspoon lemon zest
1 teaspoon lemon juice
Pinch of crushed red pepper
Sea salt and freshly ground pepper
Garlic Aioli
½ cup mayonnaise
½ garlic clove, finely minced
1 teaspoon orange juice
1 teaspoon honey
Shrimp
3 to 4 tablespoons olive oil, divided
3 to 4 slices of crusty bread (cut about ¾ inch thick)
¼ pound large shrimp, peeled and deveined
Pinch crushed red pepper flake, optional
1 garlic clove, sliced thin
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