Almond and Garlic Shrimp with Grilled Summer Ratatouille and Basil Pesto
Source: Almond Board of California
This summery dish is a take on the classic ratatouille, enhanced with sautéed shrimp glazed with a smooth, buttery almond oil and white wine sauce. The seasonal vegetables and bright green pesto make this an ideal menu item for "right now."
Ingredients
Grilled Ratatouille:
1 each red, yellow and orange bell pepper, cut in half and seeded
1 large zucchini, sliced lengthwise
1 large Asian eggplant, sliced lengthwise
1 large red onion, thickly sliced
1/3 cup extra-virgin olive oil, divided
2 cups cherry tomatoes
1/4 bunch tarragon, finely sliced
1/4 bunch chives, finely sliced
Salt and pepper, to taste
Pesto:
2 cloves garlic
1/8 cup grated Parmigiano cheese
1/8 cup toasted blanched almonds
1 bunch basil
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Shrimp:
3 cloves garlic, finely chopped
1 cup slivered almonds, toasted
1 tsp. chili flakes
1/4 cup almond oil
2 lb. wild white shrimp (size 16/20, peeled, deveined, tail on)
1/4 cup white wine
2 tbsp. butter
Salt and pepper, to taste
Steps
- Prepare Ratatouille: Drizzle peppers, zucchini, eggplant and onion with 2 tbsp olive oil, season with salt and pepper. Grill vegetables until just cooked; cool. Cut vegetables into pieces the size of cherry tomatoes and set aside in large bowl.
- In large skillet over med.-high heat, toss cherry tomatoes with 1 tbsp. olive oil; cook until they burst. Add tomatoes to bowl of grilled vegetables; toss with tarragon and chives. Drizzle with 2 tbsp. olive oil; season to taste.
- Prepare Pesto: In food processor, pulse together garlic, parmigiano cheese and almonds for 10 sec. Add basil leaves and olive oil; pulse until basil is processed fine and pesto forms. Season to taste with salt and pepper.
- Prepare Shrimp: In large skillet over med.-high heat, sauté garlic, slivered almonds and chili flakes in almond oil for 30 sec. Add shrimp: season with salt and pepper and sauté, continuously tossing and flipping shrimp, until cooked through, about 4 min. The garlic should be brown and a little crispy.
- Stir in white wine to deglaze pan, scraping browned bits from pan. Add butter and cook, stirring, until sauce forms. Remove from heat.
- To serve: Spoon ratatouille onto plates; top with shrimp and dot shrimp with a dollop of pesto.