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.

M is for … Melon Cucumber Salad

M is for … Melon Cucumber Salad – Candy Coated Culinista

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 4 tbsp lemon juice
• 1/3 cup extra virgin olive oil
• 2 tsp agave nectar
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 small honeydew melon, seeded and cut into bite-sized chunks
• 1 golden kiwi, halved and sliced
• ½ English cucumber, cut into chunks
• 1/3 cup finely chopped red onion
• 1/3 cup black olives, roughly chopped
• 3 tbsp finely chopped dill
• ½ cup feta cheese, crumbled

Assembly
1. In a small bowl whisk together lemon juice, extra virgin olive oil, agave nectar, salt and pepper until emulsified.
2. In a large bowl add honey dew, golden kiwi, English cucumber, red onion, black olives and dill.
3. Drizzle dressing over salad and mix.
4. Finally top with crumbled feta cheese and give one last quick mix and serve.

Please Enjoy

My thoughts
This is one of my most creative salads to date. The combination of fruits and vegetables and it being both salty and sweet was very delicious. I would make this for a dinner party in a heartbeat.

%d bloggers like this: