Shrimp “Assyrtico” – with Caper Leaf Pesto over Fava Puree

No ratings yet

Who says pesto has to be Genovese! Try this Greek recipe for delicious, unusual Santorini caper pesto, toss it with shrimp and serve it over a puree of yellow split peas, made all the better if you have the island’s authrntic fava on hand.

Recipe developed for campaign "Santorini Volcanic Terroir" www.santorinivolcanicterroir.eu

No ratings yet

Shrimp “Assyrtico” – with Caper Leaf Pesto over Fava Puree

By Diane Kochilas

Aegean Islands, Main Courses, Recipes, Seafood

Ingredients

For the Caper Pesto

1 cup blanched almonds
4 garlic cloves
2 tablespoons Santorini capers rinsed
10 Santorini caper leaves
3 – 4 tablespoons extra virgin Greek olive oil or more as needed
½ to 2/3 cup crumbled Greek feta
Pepper to taste
Grated zest of 1 lemon

For the shrimp

1 tablespoon extra virgin Greek olive oil
18 large shrimp cleaned and shelled, tails on
1 garlic clove chopped
2/3 cup Assyrtico wine

Fava

2 cups cooked pureed fava (see recipe for fava sausages)

Instructions

Make the pesto:

In a food processor, pulse the almonds, garlic, capers, and caper leaves on and off to form a thick paste. Add the feta, lemon zest and enough olive oil to make a creamy, spreadable paste. Season to taste with pepper. Set aside. You can make this up to three days ahead.

Make the shrimp:

Heat a non-stick or cast-iron skillet to hot and add the olive oil. Add the shrimp and sear over high heat until they start to turn pink. Add the garlic and stir gently, then deglaze with the wine. Add 2 tablespoons of the caper pesto and toss into the shrimp gently. Shaking the pan back and forth so that the pesto is evenly distributed. Cook for about 6-7minutes total then remove from heat.
Serve the shrimp on a bed of fava, with remaining pesto on the side or dabbed on top.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Shrimp “Assyrtico” – with Caper Leaf Pesto over Fava Puree