Valley Fig Growers
Garlic Shrimp with Fig Tapenade
Makes 4 small servings
Fig Tapenade
Ingredients
- 1 cup chopped Blue Ribbon© Orchard Choice© or Sun-Maid© Figs
- 2/3 cup chopped kalamata olives
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon each dried rosemary and thyme
- salt and pepper to taste
Garlic Shrimp
- 3 tablespoons minced garlic
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried rosemary
- 12 jumbo shrimp or prawns
- Garnish with cherry tomato halves and chopped fresh herbs (optional)
Directions
- In saucepan, combine figs and 1/2 cup water. Bring to a boil, reduce heat and simmer until liquid is absorbed. Remove from heat; stir in remaining ingredients. Cover and refrigerate 4 hours or overnight to blend flavors. Bring to room temperature to serve.
- Meanwhile, combine garlic, olive oil and rosemary in zip top bag. Add shrimp and marinate in refrigerator 1 to 2 hours. In lightly oiled pan over medium high heat, sauté shrimp until cooked through; remove. To serve, peel shrimp, leaving tail intact. Place about 3 tablespoons of tapenade on a small plate with 3 shrimp. Garnish with cherry tomatoes and fresh herbs, if desired.
Nutrition Information
amount per serving
- Calories 443
- % Calories from Fat 37%
- Fat 18
- Cholesterol 73
- Protein 12
- Carbohydrates 53
- Fiber 10
- Iron 4
- Sodium 443
- Calcium 165
- Potassium 524
