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    Tuscan Tails


    Source of Recipe


    gilroy garlic festival

    List of Ingredients




    2 tablespoons capers, drained

    6 cloves garlic, minced

    1/4 teaspoon kosher salt

    1/3 cup fresh lemon juice

    1 teaspoon lemon zest

    1 tablespoon olive oil

    36 extra large shrimp

    1/4 cup unsalted butter

    2 tablespoons minced shallots

    2 teaspoons anchovy paste

    1/2 cup dry white wine

    5 tablespoons whipping cream

    2 tablespoons finely chopped flat leaf parsley


    Couscous

    1 1/2 cups seafood or chicken stock

    1 tablespoon olive oil

    1 clove garlic, minced

    1 1/2 cups couscous


    Recipe



    Mince capers, then with the back of knife smash 4 cloves of the garlic with salt to form paste. Transfer into glass bowl along with the lemon juice, zest, and oil.

    Peel shrimp and butterfly by slicing 3/4 of the way through rounded side. Open shrimp and spread with mixture. Let stand 30 minutes.

    Meanwhile soak 12 wooden skewers in water. Prepare grill to medium-high heat. Melt 2 tablespoons butter in medium saucepan over medium heat, saute remaining garlic with shallots for 2 minutes. Add the anchovy paste and the wine. Boil for 1 minute then whisk in the whipping cream, parsley, and remaining butter. Keep sauce warm.

    Thread shrimp on skewers. Grill shrimp 3 minutes per side. Serve 2 skewers of shrimp on each plate, drizzle with sauce, and serve with prepared couscous.

    For couscous, bring stock to a boil in a medium saucepan along with the oil and garlic. Add the couscous, remove from heat, and cover with lid. Set aside 5 minutes, fluff with fork. Serves 6

 

 

 

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