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Ingredients

Directions

  • Heat a medium frying pan over medium-high. Add bread, cut side down, and toast 6 minutes, until charred. Tear into pieces.

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  • In a blender, combine next 8 ingredients and half the chopped celery until smooth and thick. Season with salt and more lemon juice to taste. Strain through a fine-meshed sieve. Cover and refrigerate 1 hour.

  • Spoon about 1/3 cup sauce into each of 8 shallow bowls. Place 3 shrimp in each. Drizzle with oil and sprinkle with remaining chopped celery, the celery leaves, sea salt and pepper.

Tips

Recipe courtesy of Stone's Foods.

Nutrition Facts

153 calories; 10 g total fat; 352 mg sodium. 13 g carbohydrates; 6 g protein;

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