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.
- 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
- 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.
- 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.
- 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.
- Garnish each plate with a lemon wedge and serve with good crusty bread like ciabotta.
This recipe was featured on Season 28 - Episode 2818.