Shrimp with Sauce Verte



Serves 4-6


Ingredients:


Sauce Verte:

1 1/2 cups fresh parsley leaves

1/4 cup fresh mint leaves

1 shallot, peeled and chopped

2 garlic cloves, peeled

2 tsp. capers

1/2 cup Ella's Herb de Provence Olive Oil

1/2 tsp. Fleur de Sel

Pinch of crushed red pepper flakes

1 Tbs. Ella's Barolo Red Wine Vinegar

1 dozen large shrimp

1 tablespoon Ella's Herb de Provence Olive Oil

1/2 tsp. Fleur de Sel


Substitutes:

- Vinoso vinegar can be used in place of Ella's Barolo Red Wine Vinegar.

- Use course salt or pink himalayan salt as a substitute for Fleur De Sel.


Instructions:

Place parsley, mint, shallot, garlic, capers, and half of the oil in the bowl of a food processor and pulse until chunky and combined (do not puree). Place the mixture into a medium bowl and add the remaining oil, Fleur de Sel, crushed red pepper flakes, and Ella's Barolo Red Wine Vinegar. Stir to combine.


Preheat oven to broil, place shrimp on a large baking sheet, drizzle with Ella's Herb de Provence Olive Oil, and season with Fleur de Sel. Place in the oven and roast for 6-8 minutes or until the shrimp are cooked through and lightly charred. Remove from the oven and transfer to a serving platter.


Drizzle and spoon the sauce verte over the shrimp before serving.


Enjoy!

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