Ingredients
VINAIGRETTE
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1 cup fresh orange juice
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1 tablespoon minced shallot
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1/4 teaspoon saffron threads
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2 tablespoons Champagne vinegar
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1/4 cup extra-virgin olive oil
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Kosher salt
SHRIMP
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1/4 cup unsalted pistachios
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8 head-on shrimp (1 pound), butterflied through the shells
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Kosher salt
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Pepper
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1/4 cup extra-virgin olive oil
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8 large scallions, cut into 2-inch pieces (2 cups)
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Pistachio oil, for drizzling
Directions
Make the vinaigrette
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In a small saucepan, combine the orange juice, shallot and saffron. Bring to a simmer and cook over moderate heat until reduced to 1/4 cup, about 25 minutes. Transfer to a small bowl and let cool completely. Whisk in the vinegar and oil and season with salt.
Meanwhile, prepare the shrimp
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Preheat the oven to 375°. Spread 2 tablespoons of the pistachios in a pie plate and toast for 5 minutes or until golden; coarsely chop. In a spice grinder, finely grind the remaining 2 tablespoons of pistachios. Season the flesh side of the shrimp with salt and pepper and coat with the finely ground pistachios.
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In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the scallions and cook over moderately high heat, stirring, until lightly charred and just tender, about 3 minutes. Transfer to a plate.
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Wipe out the skillet and heat the remaining 2 tablespoons of olive oil in it. Add the shrimp, flesh side down, and cook over moderate heat, turning once, until just white throughout, about 3 minutes. Transfer the shrimp to plates. Spoon some of the vinaigrette over the shrimp and top with the scallions, a drizzle of pistachio oil and the chopped pistachios. Serve the remaining vinaigrette on the side.
Make Ahead
The vinaigrette can be refrigerated overnight.
Suggested Pairing
Try this shrimp dish with a fruit-forward, floral Piedmontese white.