10 Minute Aegean-Style Shrimp with Caper Almond Pesto

Diane Kochilas considers this to be an ideal recipe to introduce someone to the meze philosophy of “small bites with big flavors.” This was a standout recipe for Cally Jamis Vennare during her time in Diane’s kitchen, and one of her very favorites in Ikaria:

The salty goodness of the capers and feta blended perfectly with the shrimp (which she served with both head and tail on). This Aegean-style shrimp with Caper Almond Pesto recipe is quick and easy to prepare, making it a light yet satisfying dinner when paired with crusty bread and a glass of crisp white wine.

One note: the recipe for caper almond pesto yielded a lot of sauce. Consider reserving some for leftovers or toss it all together with pappardelle. The creamy pesto coats the pasta to perfection, and it makes an excellent side dish for a seafood entrée. Watch Diana’s demonstration on YouTube.

10 Minute Aegean-Style Shrimp with Caper Almond Pesto

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• Author: Diane Kochilas
• Yield: Serves 4–6 people 1x

Print Recipe

Description

This is a quick and easy recipe to prepare … and a light but satisfying dinner when paired with crusty bread and a glass of crisp white wine.

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Ingredients

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For the caper pesto

• 1 cup almonds, preferably blanched
• 4 garlic cloves
• 2 tbsp capers, rinsed
• 10 Santorini caper leaves, if available, or 4 pieces of sea fennel (rock samphire)
• 3–4 tbsp extra virgin Greek olive oil or more as needed
• 1/2 to 2/3 cup crumbled Greek feta
• Pepper to taste
• Grated zest of 1 lemon

For the shrimp

• 1 tbsp extra-virgin Greek olive oil
• 18 large shrimp cleaned and shelled, tails on
• 1 garlic clove chopped
• 2/3 cup dry white wine

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Instructions

1. Make the pesto: In a food processor, pulse the almonds, garlic, capers, and caper leaves on and off to form a thick paste. Add the feta, lemon zest and enough olive oil to make a creamy, spreadable paste. Season to taste with pepper. Set aside. You can make this up to three days ahead.
2. Make the shrimp: Heat a non-stick or cast-iron skillet to hot and add the olive oil. Add the shrimp and sear over high heat until they start to turn pink. Add the garlic and stir gently, then deglaze with the wine. Add the caper pesto and toss into the shrimp gently, shaking the pan back and forth so the pesto is evenly distributed. Cook for about 6-7 minutes total, then remove from heat.

Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare

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