Aleppo Crusted Shrimp Recipe
meyer lemon truffle haricot vert hazelnut radish purple potato salad, brown butter tomato nage
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Ingredients
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Shrimp and Salad
Method
Preparation
- 1
Prepare the Shrimp
In a bowl, combine the Aleppo pepper, salt, and black pepper. Toss the shrimp in the spice mixture until evenly coated.
- 2
Cook the Shrimp
Heat a skillet over medium-high heat and add 1 tbsp of olive oil. Once hot, add the shrimp and cook for about 2-3 minutes on each side until they are pink and cooked through. Drizzle with Meyer lemon juice and truffle oil before removing from heat.
- 3
Prepare the Salad
Blanch the haricot vert in boiling salted water for 2-3 minutes until bright green, then transfer to an ice bath. In a large bowl, combine the haricot vert, hazelnuts, radishes, and purple potatoes. Drizzle with remaining olive oil and mix gently.
- 4
Make the Brown Butter Tomato Nage
In a small saucepan, melt 4 tbsp of unsalted butter over medium heat until it turns golden brown. Add chopped tomatoes and a pinch of salt, cooking for another 5 minutes until the tomatoes are soft and their juices have released.
- 5
Plate the Dish
On serving plates, arrange the salad and top it with the Aleppo crusted shrimp. Drizzle the brown butter tomato nage around the plate for added flavor.