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Paprika Grilled Shrimp with Olive Oil Poached Baby Purple Potatoes, Pickled Onions & Italian Style Salsa Verde
Print This Recipe Yield 4Publishedserves 4
Ingredients
- ¼ cup white wine vinegar
- 2 slice rustic white bread, crust removed
- 6 cornischons, roughly chopped
- 2 teaspoon capers, rinsed and drained
- 3 anchovy fillets
- 1 cup flat leaf parsley, leaves only, roughly chopped
- 1 hard boiled egg, roughly chopped
- 3 cup (aprox) olive oil, divided, plus more as needed for poaching potatoes
- 2 cup arugula, washed and spun dry,
- 1 tablespoon fresh lemon juice
- 8 large shrimp, peeled and deveined with tails left intact
- 3 tablespoon good quality red wine vinegar
- 1 red onion, very thinly sliced into rounds
- salt and pepper, to taste as needed
- 2 clove garlic, peeled & minced
- 1 teaspoon fresh thyme leaves
- 20 baby purple potatoes, halved and unpeeled
- ¼ cup smoked spanish paprika (pimenton de la vera)
Directions
Make the salsa verde: In a small bowl, pour the vinegar over the bread, tossing to completely wet the bread. Set aside.
In a food processor, combine the cornichons, capers and anchovies, pulsing until finely chopped, but not pureed. Add the soaked bread and pulse 3 or 4 times. Add the parsley and hard boiled egg, pulsing an additional 2 or 3 times. Scrape down the sides of the processor, then with the machine running, gradually drizzle in about 1 cup of the olive oil through the feed tube. Turn off the machine and taste the sauce. It should be spreadable but not too thick. Add additional oil to adjust consistency.
Make the paprika oil: Using a blender, mix the paprika and 1 ½ cups olive oil until completely smooth. Pour the mixture into a small saucepan and cook over medium low heat until bubbles form along the edge of the pan. Do not let the mixture boil or the paprika may scorch.
Remove the oil from the heat, allowing the flavors to meld, about 5 minutes. Strain the oil through a paper coffee filter while still warm. The oil strains more quickly when warm. Discard solids.
Store the strained oil in an airtight jar, up to one month.
Prep the shrimp: Use one half cup of the paprika oil to marinate the shrimp in the refrigerator at least one hour and up to 24 hours.
Poach the potatoes: Preheat the oven to 300 degrees F. Arrange the potatoes in a pie plate that is large enough to just hold them in a single layer. Season generously with salt and pepper. Pour on enough plain olive oil to reach one third up the sides of the potatoes. Scatter the thyme and garlic on top. Poach in the oven, uncovered, until the potatoes are tender. About 25 minutes. Remove them from the oven and allow them to cool completely.
Pickle the onions: In a medium bowl, toss the onion slices with the vinegar and a pinch of salt. Let stand for 15 minutes to one hour. Drain the onions before serving.
Grill the shrimp: Set a grill pan over medium high heat until nearly smoking. Grill the shrimp on both sides until barely cooked through. Time varies according to size, but shrimp is done when the outside completely changes color. Set aside, lightly covered with foil.
To plate: Whisk together one half tablespoon extra virgin olive oil and the lemon juice. Add the arugula. Toss until lightly coated.
Strain the potatoes and place them in the center of a large serving platter. Top them with the dressed arugula, laying the shrimp on top. Scatter the pickled red onion over the plate and dollop the salsa verde all around. Serve with additional salsa verde passed at the table.
I actually made this two days ago!!! Great recipe and it turned out wonderful!!
Yay! GREG
Nice way to enjoy some brussels sprouts!
Yes yes, the sprouts! So deliciously intriguing, I want that big bowl all for myself. But the bowl itself (and the baby one to the left)! Where is it from? It is so beautiful.
…are antique, I may have gotten them at the Rose Bowl Swap meet more than 20 years ago! GREG
Brussels sprouts were my favorite veggie growing up. Little cabbages. Never had them raw, in fact, never even thought of that. Love the recipe!
i made a shaved brussels sprout earlier this week that was a bit less involved but it was delish! http://cookmarked.com/recipe.aspx?eID=IujHAS9cVRroC1qTRBwPnQfShXi7p3yvQ5I46bpZfoIe
I’m always looking for enticing ideas for veggies! I just love this recipe and can’t wait to try it! Thanks for sharing!
Love this one! Happy New Year!
I even used one of your recipes (the skillet one from the “creature feature” video post) and I really tried to keep an open mind and like them. I’m just not there yet. (http://www.nibblemethis.com/2010/12/fire-roasted-beef-rib-roast-20-tips.html)
It has nothing to do with your recipe.…this is between them and me 🙂
Well-played sir. I’m not a huge fan of the brussel sprout, but I will give these a shot.
I admit to loathing brussel spouts Greg, but my daughter turned me on to them last year and now the light bulb is on.
I don’t think I’ve ever thought eating about brussels sprouts raw but I agree, why not?
I tend to be generally more confused about how to write it…capital B (like the country)? ‘s’ (as plural)?
Brussels sprouts are one of my favorite veggies, as long as they are in a title I will gaze upon them. Made a big batch of ’em last night for 18 people. Gotta post the recipe ’cause they were all asking for it. Yours look amazing. Never have had sprouts with egg. xo
New app idea! Chocolate “Brussels” surprise! I love them, as long as you don’t boil the crap out of them!
It’s so hard to entice people with brussels sprouts, but I don’t need convincing–they’re wonderful. And since I’ve recently been turned on to serving them with the leaves separated, I can imagine how good they are when shaved (easier, too). I’m with Danny–really enjoying your small plates. You’ve got me thinking in this direction for New Year’s Eve. Thanks for the inspiration, Greg!
I had the worst brussels sprouts last night… terrible. They were boiled and now I know why my father didn’t like them for the longest time.
But I love brussels sprouts and this shaved salad looks so flavorful.
Hmm, I didn’t know that greens = money when it comes to significant New Year’s foods. Guess I’ll be making this salad! I love Brussels sprouts and there’s nothing you can say to make me change my mind, not even hinting about pairing them with chocolate (yuck).
I love them! Your salad looks fantastic. I especially like the way you made the citrus vinaigrette; reducing the juices must really intensify the flavor.
I’m really loving this series, Greg. Bravo! And the photos are also brilliant, btw!