Shrimp with Kerkennaise Sauce

Shrimp with Kerkennaise Sauce - Candy Coated Culinista

A dish so divine it could only come from the Kerkennah Islands.

Yield/Serving: 4
Time: 35 min.
Difficulty level is: Easy

From The New Rules

Ingredients
• 2 plum tomatoes, cut into large chunks
• 1 Fresno chilli, stemmed, quartered and seeded
• 1 medium garlic clove, smashed and peeled
• ½ tsp ground coriander
• ½ tsp caraway seed, coarsely ground
• 2 tbsp white wine vinegar
• 23 scallions, white parts cut into 1-inch pieces, green thinly sliced, reserved separate
• ¼ cup lightly packed flat leaf parsley, finely chopped
•1/3 cup pitted green olives, chopped
• 1 tbsp tomato paste
• kosher salt and ground black pepper
• 4 tbsp grapeseed or other neutral oil, divided
• 1 ½ pounds extra-large shrimp, (tails left on), deveined and patted dry

Assembly
1. Using a food processor combine tomatoes. Chili, garlic, coriander, caraway, vinegar and scallion whites and pulse until finely chopped, About 10 pulses.
2. Transfer to a small bowl and stir in scallion greens, parsley, olives, tomato paste and 2 tablespoons of oil.
3. Set aside at room temperature for about 20 minutes.
4. Taste ad season with salt and pepper.
5. Season shrimp with ½ teaspoon each salt and pepper.
6. Using a non-stick pan over medium-high heat add 1 tablespoon of oil.
7.Add shrimp and cook until a golden brown, about 2 minutes and continue to cook for another 20 to 30 seconds until shrimp is opaque.
8.Transfer to a serving dish and spoon sauce over shrimp and serve sauce on side.

Tips
• Sauce taste better the second day when it has time to marry

Please Enjoy

My thoughts
The rule for this recipe was “Stick with single-sided searing” as to not overcook and finish off cooking with the residual heat. I would make this recipe again just for the sauce. I could see this sauce over any protein really. I even caught myself numerous times enjoying the sauce by the spoonful. So much so that I this tis makes an amazing gourmet salsa. Which will be showcased at my super simple Superbowl meal this Sunday. I didn’t shell my shrimp as I though a more rustic look made sense to me. I picture fresh caught shrimp clean and deveined and served au natural.

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