Diane Kochilas considers this to be an ideal recipe to introduce someone to the meze philosophy of “small bites with big flavors.” This was a standout recipe for Cally Jamis Vennare during her time in Diane’s kitchen, and one of her very favorites in Ikaria:
The salty goodness of the capers and feta blended perfectly with the shrimp (which she served with both head and tail on). This Aegean-style shrimp with Caper Almond Pesto recipe is quick and easy to prepare, making it a light yet satisfying dinner when paired with crusty bread and a glass of crisp white wine.
One note: the recipe for caper almond pesto yielded a lot of sauce. Consider reserving some for leftovers or toss it all together with pappardelle. The creamy pesto coats the pasta to perfection, and it makes an excellent side dish for a seafood entrée. Watch Diana’s demonstration on YouTube.
Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare
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