Shrimp in Kalamata-Rosemary Tapenade
These shrimp are perfect for entertaining, and tossed with a tasty coat with Todd English’s olive tapenade, there’s no need for dipping. They’re a great alternative to cocktail shrimp, and would also be great over a bed of greens or even atop a goat cheese pizza.
Shrimp in Kalamata-Rosemary Tapenade
Yield: 1 pound
Cook Time: 30 minutes
Ingredients:
- 1 cup kalamata olives, pitted and chopped
- 1 clove garlic, peeled and chopped
- 3 anchovy fillets
- Zest and juice of half a lemon
- Freshly ground pepper, to taste
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons extra-virgin olive oil
- 1 pound shrimp (preferably wild-caught)
Directions:
- Make the tapenade: Combine all ingredients except the shrimp in a blender or food processor; pulse to break up. Puree to desired smooth or coarseness and scrape out into a sealable container. Set aside.
- Clean shrimp if needed, removing tails, legs and shells (and vein, if desired). Lightly salt a saucepan of water; bring to a boil over high heat.
- Once boiling rapidly, drop in raw shrimp. Cook until just opaque, about 3 to 4 minutes. Larger shrimp could take up to 6 minutes—cut one through the center and check that it’s totally opaque to test. Immediately drain and cover with cold running water until cooled.
- Drain shrimp well; pat dry with paper towels and remove to a serving or mixing bowl (or sealable container, if using later on). Spoon 2 to 3 tablespoons of reserved tapenade over top; toss to coat lightly.
- Serve immediately or store in an air-tight container for up to 3 days in the refrigerator. Seal remaining tapenade and store in the fridge to use on sandwiches, with bread or on canapés.