Greek recipe for shrimps with lava puree

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

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" 



For the Caper Pesto

For the shrimp



Make the pesto:

  1. 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:

  1. 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.

  2. Serve the shrimp on a bed of fava, with remaining pesto on the side or dabbed on top.

Share it if you like it!