Pantelleria Mediterranean Shrimp CocktailUser Submitted Recipe
Prep time: 20 minutes
Total Time: 5 hours
4 lbs Jumbo Shrimp (Precooked and peeled)
3 cups Fresh Basil Leaves
1 1/2 cup Fresh Italian Parsley Leaves
2/3 Cup Salted Capers (Soaked in water for two hours and the rinsed and squeezed of excess water)
One Large Head of Garlic
1/2 Tablespoon Freshly Ground Black Pepper
1/2 Teaspoon Kosher salt (to taste)
1/2 Cup High Quality Extra Virgin Olive Oil
1/4 Cup Freshly Squeezed Lemon Juice
Soak capers in three cups of water for two hours. Drain and then rinse capers in a sieve. Squeeze excess water out of capers with your hand. Peal the entire head of garlic and set aside.
In a Cuisinart with the metal blade attachment add garlic and capers and pulse until coarsely chopped. (About 5 to 10 seconds.) Add Basil Leaves, Parsley, Black Pepper, Salt, Olive Oil and Lemon Juice. Pulse until combined but still with flecks of the basil and Parsley noticeable. If too dry add more olive oil and/or lemon juice to taste.
Rinse shrimp and put into a large bowl and pour sauce over and stir to combine. Let marinate in the fridge for at least three hours. Remove from fridge at least twenty minutes before serving. Serve at room temperature.
ServingsServes 8 (Approximately 6 shrimp per serving)
no nutrition information available
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