It’s been almost 9 months since I’ve posted a new recipe. As I look at my dashboard, I see that I’ve created at least 8 entries and never got to finish posting them. As we have one month of summer left, I am going to do my best to keep up with my blog and continue to share the delicious and easy to make recipes.
This summer has sure been a HOT one and I haven’t wanted to turn on the oven or make anything that causes me to stay in the kitchen too long. I get a lot of my recipes from magazines or internet searches. Sometimes I create my own version after being inspired or copy the recipe. Trust me, I will give credit where credit is due. :)
I love Food & Wine magazine and often look for recipes when I run out of ideas of what to make for dinner. I have eyed this recipe and finally forced myself to make it. Sometimes I am a big fan of having seafood in its natural glory – no breading, no sauces, no crazy additions – just seafood with a nice dressing for a light and delicious salad.
The dressing made from lemon juice, olive oil, anchovies, capers, pistachios, and garlic is so good that I could easily make it as a dipping sauce for sliced baguette. The next time I make this, I will probably add other kinds of seafood. I used shrimp and squid as the recipe stated. This was pretty fantastic.
The recipes calls for unsalted pistachios – thank goodness for Trader Joe’s – I was able to find unsalted pistachios already shelled, so that saved me some time.
INGREDIENTS
2 anchovy fillets, coarsely chopped
1 tablespoon unsalted pistachios, coarsely chopped
1 tablespoon capers, drained
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 pound medium shrimp – shelled, deveined and halved lengthwise
1/2 pound cleaned squid, bodies cut into 1/4 inch thick rings and tentacles whole
DIRECTIONS
1. In a mortar, pound the anchovies with the pistachios, capers, garlic, and 1 tablespoon of olive oil until fairly smooth. Stir in the remaining 3 tablespoons of olive oil and the lemon juice.
2. Bring a medium saucepan of salted water to a boil. Add the shrimp and cook until just white throughout, about 1-2 minutes. Using a slotted spoon, transfer the shrimp to a bowl. Add the squid to the saucepan and cook until just firm, about 1-2 minutes. Drain the squid and transfer them to the bowl with the shrimp.
3. Add the pistachio dressing to the bowl with the seafood and toss to coat.
TIPS: You can serve this with some nice crusty bread. You can also make the dressing ahead of time up to 4 hours ahead and kept at room temp.
