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.
Ingredients
Scale
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
Instructions
- 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.
- 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.