This flavorful twist on a classic dish, shrimp scampi, is sure to please your palate! Our delicious Fire Roasted Eggplant Bruschetta’s subtle smokiness pairs harmoniously with the scampi in this simple to prepare yet impressively elegant starter! Bursts of flavor from our Pomegranate Dressing and Pistachio Pesto Finishing Sauce take the shrimp to the next level. Perfect to serve at dinner parties or date nights at home!
- 10 large shrimp, peeled and deveined (if frozen, thaw first)- 3 Tbsp Wildfare Traditional Extra Virgin Olive Oil- 2 Tbsp Wildfare Pomegranate Dressing- 6 Tbsp Wildfare Fire Roasted Eggplant Bruschetta- Wildfare Pistachio Pesto Finishing Sauce for drizzling- Salt & pepper to taste
PREPARATION
1
In a small mixing bowl or baking dish, pour the olive oil and pomegranate dressing. Add the cleaned and deveined shrimp, marinating the shrimp by turning them over in the marinade and/or coating them in the marinade with a brush. Salt and pepper to taste. Let it sit for 20 minutes so the flavor soaks in.
2
Heat a large skillet over medium heat. Coat the skillet with Wildfare Traditional EVOO and add a splash of our Pomegranate dressing for enhanced flavor.
3
Once the pan is hot, sear shrimp on one side for 2-3 minutes, then flip them over and sear for another 2-3 minutes, until no longer translucent.
4
Remove from heat and begin plating! This is the fun part! Spoon 3 Tbsp of Wildfare Fire Roasted Eggplant Bruschetta onto the center of each plate. Next, arrange the shrimp around the bruschetta, encircling it.
5
To finish, lightly pour a bit of pomegranate dressing over the shrimp. Then grab the Wildfare Pistachio Pesto Finishing Sauce and, with a spoon, drizzle over the shrimp to add a pop of color and nutty flavor. Voila! A simple but luxurious starter or light lunch.
This artisanal Sicilian-style pistachio pesto can be tossed with pasta or gnocchi for amazing sides or mains. Use it to sauce halibut, shrimp, or chicken and you are in for a revelation!
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