List of Ingredients
- 1 3/4 C. of romanesco, cleaned and pared
- 20 of jumbo shrimp
- 10 of pickled caper leaves or pickled capers
- 1/2 orange
- Salt
- Extravirgin olive oil
Method
Peel the orange, leaving behind the spongy white pith (albedo) and getting only the rind; cut the rind into strips and blanch them in boiling water for 1 minute, then dry them on paper towels.
Break apart the romanesco into florets. Blanch them for 5-6 minutes in salted boiling water, then drain them and sauté them for 3-4 minutes in a pan with 2 tablespoons oil, adding salt to taste. Add the orange rind and let the flavors mingle for 1 minute. Clean the shrimp: shell the tails and remove the dark gut with a tweezers or by pulling gently with your fingers. Remove about half of the heads.
Sauté the shrimp for 1 minute in a large pot coated with very hot oil and a pinch of salt. Turn them and cook for 1 more minute. Serve the shrimp with the romanesco, garnishing the dish with caper leaves.