Saturday, February 11, 2017

Shrimp with Pistachio Sauce
(Serves 6 to 8)
Shrimp with Pistachio Sauce
1 pound large shrimp in shell
2 ounces shelled pistachios
4 anchovy fillets
1 tablespoon capers, rinsed
3 tablespoons olive oil, divided
1 tablespoon lemon juice
2 tablespoons water

Cook shrimp in boiling water until pink, about 3 minutes.
Drain the shrimp and allow them to cool enough to handle them.
Remove shells (leaving tails on) and devein the shrimp.  Set aside.

In a food processor, combine pistachios, anchovies, capers, 2 tablespoons of oil, and lemon juice.
Puree to a smooth consistency.
Add water and puree again to incorporate the water.
Put cooked shrimp together with sauce in a bowl; toss gently.
Sprinkle the top with the remaining tablespoon of oil.
Serve warm with slices of Italian bread.

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