This shrimp and agretti dish with ginger sauce is a light and nutritious fish main course, easy to make, and best prepared in spring when these vegetables are in season.
Also known as monk’s beard, agretti must be thoroughly cleaned of soil—it takes a bit of patience to clean them, but their flavor will make up for the effort—and then boiled. In this recipe, we used them to accompany pan-fried shrimp and seasoned everything with a sauce made with ginger, orange, butter, and honey.
Recipe
Time: 45 minutes Serves 4
Ingredients
350 g agretti
250 g orange juice
50g butter
16 shrimp
honey
fresh ginger
grated orange zest
Olive oil , salt and pepper
Method
Step 1
Clean the agretti: remove the roots and part of the base of the leaves and soak them in plenty of cold water, shaking them initially to remove any soil; change the water until the water is clear.
Step 2
Then boil them in boiling salted water for about 15 minutes. Drain and set aside.
Step 3
Peel the shrimp, leaving only the tail end, and remove the dark vein.
Step 4
Melt 30g of butter in a pan with 1 tablespoon of honey. Add the orange juice and bring to a gentle boil.
Step 5
Grate a piece of ginger and squeeze the pulp, obtaining 1 scant tablespoon of juice. Add it to the pan and reduce
for 3-4 minutes. Let the sauce cool.
Step 6
Cook the shrimp in a pan with the remaining butter for 2 minutes.
Step 7
Serve the shrimp with the agretti, garnishing with a drizzle of Olive Oil, the ginger sauce, a pinch of grated orange zest, and pepper.
