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Categories:
shrimp shrimp kosher salt sugar red pepper pistachios lemons pepper Italian parsley fresh basil brown sugar salt ground pepper olive oil mustard
Viewed: 34 - Published at: 4 years agoIngredients
- For the shrimp and dry brine:
- 2 pounds shrimp, peeled and deveined, tail on, butterflied
- 1/2 cup kosher salt, divided
- 1/2 cup sugar
- 1 tablespoon crushed red pepper flakes
- For the pistachio pesto:
- 3/4 cup pistachios
- 2 lemons, juiced
- 1/2 chipotle pepper with adobo sauce, chopped
- 1/2 cup Italian parsley, chopped
- 1/2 cup fresh basil, chopped
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Method
- To make shrimp and brine: Place shrimp in a large bowl. In a small bowl, mix together the salt, sugar, and red pepper flakes. Sprinkle over shrimp and toss with hands to coat. Cover with plastic wrap and leave shrimp on counter for 1 hour to bring to room temperature.
- To make the pistachio pesto: Toast pistachios in dry pan on medium heat until golden brown. Set pistachios on a cutting board to cool. (If you place pistachios in a bowl while they are hot, they will steam and not stay crunchy.)
- In a medium bowl, place lemon juice, chipotle chile, Italian parsley, basil, brown sugar, salt, and pepper. Add olive oil and whisk well.
- Transfer to a food processor and pulse until mixture comes together. Add pistachios and blend for 30 seconds to make a thick pesto. Transfer to a bowl.
- Rinse brine off shrimp and pat dry completely. Place shrimp in bowl with pesto and toss well.
- Grease grill lightly with olive oil, then turn heat to medium-high. Set shrimp on grill and leave for 1 minute to obtain grill marks. As the shrimp grill, toss them and brush on additional pistachio pesto. For tender shrimp, grill only 3 to 4 minutes.
- Note: Serve shrimp as a hors d'oeuvres or with a tossed salad and creamy polenta as a main course.
