Ingredients
Units
Scale
For the Shrimp:
- 1 lb. shrimp - steamed
- 1 tbs. capers - plus a tbs. of caper juice
- 2 stalks celery - chopped fine
- 1/4cup of fresh Italian parsley - stems removed and chopped
- 4 - 5 green stems of scallion - sliced thin
- 1/4 tsp. red pepper flakes
- 1 tsp. fresh ground black pepper
- 1 tsp. sea salt
- 6 tbs. olive oil
- Juice of 1 lemon
For the Marinated Jarlsberg:
- 6 - 8 oz. of Jarlsberg cheese - cut into cubes
- 6 - 7 tbs. olive oil
- 1 tbs. apple cider vinegar
- 1 1/2 tsp. black peppercorns
- 1/2 tsp. fresh ground black pepper
- 1/4 tsp. sea salt
- 1 large cloves of fresh garlic - crushed
- Handful of fresh Italian parsley - chopped
For the Spiced Almonds:
- 2 cups blanched almonds
- 1 tablespoon sea salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons butter, melted
For the Marinated Olives:
- 1/2 cup green olives
- 1/2 cup black olives
- 1/4 cup olive oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon ground corriander
- 1 teaspoon ground rosemary
- 1 teaspoon ground oregano
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
Instructions
For the shrimp:
- Place a sauce pot filled half-way with water and bring to a simmer. Place the frozen, cleaned shrimp in a colander to rest on the rim of the pot and cover. Steam the shrimp until they turn pink.
- Remove from the pot and place the colander over a bowl to let the shrimp cool down while preparing the marinade.
- Place the olive oil, seasonings, lemon juice, sliced scallion stems, chopped parsley, capers and caper juice and toss.
- Add the shrimp to the bowl and toss. Taste for seasonings.
- Refrigerate until ready to use.
For the Marinated Jarlsberg:
- Place the cubed cheese in a bowl.
- Combine the oil, vinegar, peppercorns, fresh ground black pepper, sea salt, and fresh Italian parsley in a bowl and stir, then pour over the cheese.
- Cover and refrigerate until ready to use.
For the Spiced Almonds:
- Coat almonds in melted butter then roast in a large cast iron pan for about 5 minutes or until golden.
- Toss the toasted almonds in a large bowl with the salt and cayenne then serve.
- The spiced nuts can be stored in an airtight container for up to 1 week.
For the Marinated Olives:
- Drain, rinse, and dry olives.
- Combine all the spices and herbs for the marinated olives in a bowl with the olive oil. Add the olives and toss to combine. Store in the refrigerator in an airtight container for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
