Active Time
30 MIN
Total Time
50 MIN
Yield
Serves : 4 as a first course

How to Make It

Step 1    Make the vinaigrette

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.

Step 2    Meanwhile, prepare the shrimp

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.

Step 3    

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.

Step 4    

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.

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