Ingredients: Per 4 servings
- 20 medium shrimp
- 3 oz pistachios
- 2 oz breadcrumbs
- 2 tablespoons Extra Virgin Olive Oil
- salt and pepper to taste
Clean the shrimp by first removing the shell and then the black vein.
Prepare the breadcrumb coating by mixing the breadcrumbs, chopped pistachios, 1 tbs of extra virgin olive oil, and a pinch of salt.
Add a bit of salt and pepper to the shrimp, then coat with the breadcrumb mix. Press the shrimp gently into the mix so that the coating sticks.
Place the coated shrimp in an oven dish lightly coated with olive oil. Sprinkle pistachios over the shrimp and drizzle with extra virgin olive oil.
Bake in the oven for 6 minutes at 190° C.
After a brief cooking, the shrimp will have gained a bit of color. Serve them directly from the pan, or on plates garnished with cherry tomatoes and pistachios.
History of the pistachio
The thin shell of the pistachio contains a nut with superb health benefits and great flavor, with an ancient history that begins in the Mid-East. In Sicily, farmers cultivate the prestigious Pistachio of Bronte, an indispensible ingredient in the traditional sweets, pastries, and desserts of the region as well as in the butchery.
The pistachio plant was brought to Sicily after passing through Rome in the time of Tiberius in 30 A.D., where it had previously been introduced by Syria’s governor Lucio Vitellio. It was the Arabs, however, about 800 years after, who improved the cultivation technique with the use of "fustuq" in Sicily. Today, the pistachio is still called "frastuca" in Sicilian dialect.
The pistachio has been considered for centuries a precious treasure: together with other noble plants its name is inscribed on the obelisk of Ashurbanipal I of Assyria (6th Century A.D.), and in the words of Israel in the Old Testament (Genesis 43:11): «Fill your bags with the best products of our land and carry to the man a present: A little balm and a little honey, some spices and myrrh, pistachios and almonds.»
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