Shrimp in Arugola Sauce

Arugula, also called “rocket”, is a member of the chicory family, and its spicy and sharp peppery flavor lends itself to many uses.  Add it to the salad bowl for sure, but also try it as a sauce for shrimp.  The vibrant green sauce is a nice contrast against the pinkish looking shrimp.


Serves 8


  • 2 tablespoons white vinegar
  • 2 pounds (about 40) large shrimp in the shell
  • 1-1/2 cups packed arugula leaves, stems removed, leaves washed and dried
  • 1 teaspoon coarse salt
  • 2 cups extra-virgin olive oil
  • 1 soft-boiled egg, yolk only
  • 1 sweet red bell pepper, cored, seeded, and diced
  • Lemon wedges, optional


  1. In a large pot, bring 6 cups of water to a boil. Add the vinegar and shrimp, cover, and bring back to the boil. Cook until the shrimp shells turn red, about 3 to 4 minutes. Drain the shrimp and let cool. Peel and de-vein them.
  2. Place the arugula and salt in a food processor or blender and pulse to purée. With the motor running, slowly add the olive oil. Add the egg yolk and pulse until the mixture is smooth.
  3. Arrange 5 or 6 shrimp on individual salad plates. Drizzle some of the sauce over the top and sprinkle the shrimp with the diced red pepper.
  4. Garnish each plate with a lemon wedge and serve with good crusty bread like ciabotta.

This recipe was featured on Season 28 - Episode 2818.

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Paul Batson

The recipe lists 1 sweet red bell pepper, cored, seeded, and diced, but I dont see it in steps?

Tom Schaad

Bell pepper is for garnish

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