Shrimps with Pine Nuts and Herbs

Gamberi fritti con Pinoli


1 ¼ cups pine nuts, finely chopped, or ground in a food processor (being careful not to over process)
¼ cup plus one tablespoon finely chopped fresh parsley; (1 tablespoon is for garnish)
2 Tablespoons finely chopped fresh basil
¾ cup flour
Zest of 2 lemons, finely chopped or grated
8 Tablespoons "Extra Light "olive oil
1 ½ pounds medium shrimp, peeled and deveined with tails left on
¼ teaspoon Salt
¼ teaspoon Pepper
4 Tablespoons of Flour for dusting
Egg wash - 2 eggs whisked well with 2 teaspoons water
1 Recipe of Roasted Garlic and Sun-Dried Tomato Mayonnaise

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Serves 6
Printable Version
In a bowl, mix chopped pine nuts, parsley, basil, flour, and lemon zest.
Place in a line in front of you, the shrimp, flour for dusting, egg wash, the pine nut mix, as well as a plate for the coated shrimp and one plate for the cooked shrimp. You will have to coat and cook your shrimp in batches, so an assembly line set up works well.
Heat 8 Tablespoons of olive oil in a deep wide sauté pan (with a thick bottom for good heat conduction).
Season Shrimp with salt and pepper to taste (a light sprinkling of each). Dust lightly with a sprinkle of flour (brush off excess flour). Dip the shrimp in the egg wash then coat with the pine nut mixture and add to the hot oil. Only cook as many as comfortably fit in the pan at a time. Cook for 1 to 1 ½ minutes on each side and remove to a clean plate lined with a paper towel. The pine nuts should be a light golden color.
Continue with the remaining shrimp in as many batches as necessary.
Place the flavored mayonnaise in a small bowl or ramekin in the center of a platter. Surround with the cooked shrimp.
Sprinkle the shrimp with chopped parsley. Garnish the flavored Mayonnaise with either a sprig of basil, or lemon zest/curls with a sprig of parsley.
©2013 Nick Stellino Productions