A special occasion dish combining the subtle sweetness of almonds with the heat of peppers.
Sauteed Shrimp In Almond Flour Crust With Sweet And Hot Chilis
Savories & Sides
1/2 cup extra virgin olive oil
3 large bell peppers (red, green, and yellow), cored, seeded and cut into 1/4-inch strips
3 jalapeño peppers, seeded and thinly sliced lengthwise
1 tablespoon chopped fresh thyme leaves
20 fresh jumbo shrimp, in the shell
1/2 cup Mandelin Blanched Almond Flour
juice of 1 lemon
1 cup basil leaves, loosely packed
salt and pepper
Heat 1/4 cup of the olive oil in a large sauté pan over medium heat. Sauté the bell peppers and jalapenos until softened and starting to lightly brown, 8 to 9 minutes. Add the thyme and set aside to cool.
In another large sauté pan, heat the remaining 1/4 cup oil until smoking. Cut the shrimp lengthwise and dredge the cut sides in the almond flour.
Cook the shrimp cut sides down until golden brown, about 1 minute. Turn and cook another minute on the other side, or until golden brown. Add the lemon juice and remove from the heat. Do not overcook.
Add the basil leaves to the sauteed peppers and season to taste with salt and pepper. Divide the pepper mixture among four plates, stack 5 warm shrimp on each plate and serve.
Italian Food, Mario