Pan-Fried Shrimp and Mint Pesto on Hummus

Credit: Crédits Donald Van der Putten
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Ingredients (6 people)


  • 18 medium shrimp


Mint Pesto

  • 1 large bunch fresh mint
  • 1 3/4 ounces olive oil (50 g)
  • 1 1/2 ounces water (45 g)
  • 1 ice cube

Shellfish Sauce

  • 7 tablespoons olive oil (1 dl)
  • 7 tablespoons colza oil (1 dl)
  • 1 egg yolk
  • 1 teaspoon mustard
  • 1 lemon, juiced
  • 1 teaspoon tomato paste
  • 7 tablespoons shellfish jus (1 dl)
  • salt
  • white pepper



Step 1: Shrimp

Peel the shrimp (prawns), keeping the head and last tail section attached. Set aside in the refrigerator.

Step 2: Hummus

Put all of the ingredients in a blender and blend to a fine and creamy puree. Press through a drum sieve and refrigerate.

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