Spicy Green Shrimp

Servings: 4

Total time: 15 Minutes

INGREDIENTS

2 jalapeño peppers, stemmed and seeded

3 cloves garlic

1 cup fresh cilantro

3 green onions, trimmed and roughly chopped

¼ cup fresh basil

¼ cup fresh parsley

¼ cup olive oil, divided

2 tablespoons lime juice

2 tablespoons honey

1 tablespoon water

2 teaspoons Diamond Crystal Salt Co.^™ Kosher Salt, divided

1 pound large shrimp, peeled and deveined

½ teaspoon freshly ground black pepper

Pomegranate seeds, for garnish

Crispy fried shallots, for garnish

Grilled bread, for serving

 

 

DIRECTIONS

Combine jalapeños, garlic, cilantro, green onion, basil, parsley, 2 tablespoons of olive oil, lime juice, honey, water and 1 teaspoon kosher salt in food processor or blender. Blend until smooth and herbs are completely incorporated, about 2 minutes.

Heat remaining olive oil in a large skillet over medium-high heat. Pat shrimp dry with paper towels. Season shrimp with remaining kosher salt and pepper. Add shrimp to skillet and cook until completely opaque, about 2-3 minutes per side. Pour green sauce over shrimp, stirring to coat. Remove skillet from heat and garnish with pomegranate seeds and crispy shallots. Serve with grilled bread.

*Tip: Crispy fried shallots can be found at your local Asian grocery store. You can also make your own by adding 6 thinly sliced shallots and 1 cup of neutral oil to a small saucepan set over medium-low heat. Cook, stirring often, until shallots are golden-brown (they will continue to brown as they cool), about 20-25 minutes. Drain shallots on paper towels and season with salt.

Save shallot-flavored oil to use in salad dressings or other applications.