Fresh Roasted Shrimp with Tarragon-Pistachio Butter Recipe | Laura's Best Recipes
Fresh Roasted Shrimp with Tarragon-Pistachio Butter
by Chef Rima Olvera of "Duet"
by Chef Rima Olvera of "Duet"
Chef Rima Olvera.... a friend of mine from high school who has become one of the finest chef's in Europe. She recently tortured me by letting me know she would have prepared this beautiful dish at a party I'm throwing this coming summer. The only challenge is she currently lives in Israel and the party is in California... hmm.. so the next best thing is her willingness to share the recipe.
Rima never makes the same dish twice. . . and she rarely keeps a "recipe" of her dishes. That's one thing that makes this post special. She has made a few exceptions for this website and I'm so grateful!
Rima and her handsome husband, Alon have been living in Israel for a number of years and has become a very well known chef. In addition to her television show called "Duet" she owns a very exclusive catering business that specializes in fantasy dinners and trips in Europe.
To follow her events and recipes, I highly recommend you become a fan of her Facebook fan page by clicking here...
For this dish it is critical that you look for the freshest and largest whole shrimp you can find. She suggests spot shrimp. Go to a fresh seafood market or a very good quality grocery store that carries the best fresh seafood.
Keeping the shell on the shrimp adds a lot of flavor. When preparing shrimp, I always try to keep the shell on. . . that's where you'll find most of the flavor.
Thank you Rima for another wonderful recipe from a wonderful friend!
The Recipe:
Ingredients:
Ingredients:
20 large fresh shrimps, cleaned by cutting through back of the shell, de-veined with head attached (this is optional but is more impressive looking then without head)
2 sticks (200 grams) unsalted butter, softened.
3-4 cloves fresh garlic
1 bunch fresh tarragon leaves
about 1/4 cup fresh flatleaf parsley
splash of Pastis, Pernod or white wine
zest of 1 lemon
several turns fresh ground black pepper
1/4 cup of shelled crushed pistachios
big pinch of sea salt
Fresh lemons (preferably Meyers)
Method:
Preheat your oven to broil.
Cut up the back of the shrimp and carefully remove the sand vein. Carefully butterfly the shrimp tails (open them, but leave the shell whole from the back to hold the butter while roasting...)
Blend all remaining ingredients in a food processor.
Spread each opened shrimp tail (look at photo) with a thick layer of the butter and roast on top rack on the hottest temperature for about 4-5 minutes.
Serve immediately with fresh lemon wedges, sourdough bread and a frisee and lettuce salad. Don't forget a bottle (or two :-) of crisp, dry white wine (like a Sancerre or a good un-oaked Sauvignon Blanc... )
Enjoy!
Posted by Laura Levy on April 25, 2010 10:46 AM. Printed from Laura's Best Recipes ( http://laurasbestrecipes.com/2010/04/fresh-roasted-shrimp-with-tarragon-pistachio-butter-print.html ). Copyright © 2010. All rights reserved.