Chef's Table Recipe: Seared Shrimp with Salsa Verde

October 23, 2008 — -- Salsa Verde is a versatile condiment and sauce that can be used on any number of foods, from grilled or roasted chicken to pasta sauce. James Beard House featured chef Alexandra Guarnaschelli used it as the foundation for this delicious shrimp dish.

To prepare the salsa verde, combine the parsley, tarragon, cilantro, capers, cornichons, garlic, whole grain mustard, and Dijon mustard in a large bowl. Add the olive oil, lemon juice, and vinegar, and whisk to blend. Season to taste with salt and pepper.

To make the shrimp, heat canola oil in a large sauté pan over medium-high heat. Season shrimp on both sides with salt and pepper. When the oil begins to smoke, carefully arrange the shrimp in the pan in a single layer. Cook until slightly pink but still translucent in the center, about 2 minutes per side. Transfer to a bowl and toss with two tablespoons of the salsa verde.

To plate, distribute the remaining salsa verde on each of 4 dinner plates. Arrange a few of the tomatoes on top of the salsa. Season the tomatoes with the sea salt and black pepper, and squeeze a few drops of lemon juice on each. Top with 3 shrimp per plate. Finish the dish with a squeeze of orange, and a few basil leaves. You can also add a drizzle of olive oil, if desired.
Chef's Notes: