Episode 08: Peel & Eat Shrimp, Carrot Top Pesto
BIG SHRIMPIN, they’re peel & eat. BIG SHRIMPIN up in SD. Jay-Z sure knew how to write a hit about these crustaceans, amirite??!
Head to tail shrimp, tip to top carrots, talk about a total body workout. This week we waste nothing, use copious amounts of garlic and teach you how to use every part of the carrot.
|| EXTRA GARLICKY PEEL & EAT SHRIMP ||
INGREDIENTS:
8oz grassfed butter
2 tbsp olive oil
8 cloves garlic, thinly sliced
Salt & pepper to taste
1 tbsp tomato paste
1 tsp chili flakes
1.5 lbs local shrimp, medium- leave shells on
1 cup chopped cilantro,, basil and parsley
1 lemon, halved
Baguette for serving
METHOD:
In a cast iron pan, heat the butter until melted completely. Do not let it brown. Add in the garlic and let cook a couple minutes until soft. Add in the tomato paste and chilis, stir and cook until fragrant, another couple of minutes.
Add in the shrimp and a couple tablespoons of water, turning them to coat with the garlic butter mixture. They should turn bright pink and be finished cooking in about 5 minutes. While this is cooking, sear the lemon on a flat top or pan to caramelize the juices. Not necessary but worth the extra step!
Remove the shrimp from heat, squeeze the lemon over the top, garnish with herbs. Serve with a crusty baguette!
Recipe adapted from Dining In by Alison Roman.
|| CARROT TOP ‘BESTO’ PESTO ||
INGREDIENTS:
1 handful of carrot top greens
2 cups pistachios
1/2 lemon
2-3 cloves garlic, peeled
½ cup basil, packed
½ cup parsley, packed
Small bunch green onion
½ cup olive oil
½ cup freshly grated parmesan
Flaky sea salt to taste
METHOD:
Place the nuts into the food processor and pulse a couple times to break them up into large pieces. Add in all ingredients except the olive oil and cheese. Pulse until desired texture, we like ours pretty small!
Add in the olive oil and cheese, continue to pulse until all is combined. Taste, then season with salt as desired.
This recipe is a Gnudi Original!