Ingredients Seafood Shellfish Shrimp Butterflied Shrimp with Pistachios and Orange-Saffron Vinaigrette Be the first to rate & review! Chef Ori Menashe pats ground pistachios onto sweet shrimp before they’re pan-fried and topped with a fragrant, citrusy vinaigrette. Slideshow: More Shrimp Recipes By Ori Menashe Ori Menashe Restaurant: Bestia (Read a review) Location: Los Angeles Why He's Amazing: Because he's a meat virtuoso: Bestia's menu offers more than 60 forms of sensational house-made charcuterie, in addition to impeccable pastas and pizza. Culinary School: Self-taught background: Angelini Osteria, All'Angelo, Pizzeria Mozza, La Terza (/sites/default/files/os Angeles) Quintessential Dish: Cavatelli alla Norcina: ricotta dumplings with house-made pork sausage, black truffles and Grana Padano Where He Grew Up: He was born in Los Angeles and moved to Israel at age seven. Early Food Memories: Eating at the restaurants of Joël Robuchon and Alain Ducasse on family trips to France even before he was 10 years old. And the school lunches his father used to pack for him in elementary school: pita with smoked salmon and, occasionally, caviar. Most Recent Interest: British food. "They use a lot of the cheaper parts of the animal. People are not afraid to try those things, like blood sausage and all the liver." Food & Wine's Editorial Guidelines Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 50 mins Yield: 4 to 1 as course Ingredients VINAIGRETTE 1 cup fresh orange juice 1 tablespoon minced shallot 1/4 teaspoon saffron threads 2 tablespoons Champagne vinegar 1/4 cup extra-virgin olive oil Kosher salt SHRIMP 1/4 cup unsalted pistachios 8 head-on shrimp (1 pound), butterflied through the shells Kosher salt Pepper 1/4 cup extra-virgin olive oil 8 large scallions, cut into 2-inch pieces (2 cups) Pistachio oil, for drizzling Directions 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. 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. 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. 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. Rate it Print