Shrimp “Assyrtico” – with Caper Leaf Pesto over Fava Puree
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
- 2 cups cooked pureed fava (see recipe for fava sausages)
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.