Pistachio-Infused Shrimp in Creamy Leek Sauce

Name: Pistachio-Infused Shrimp in Creamy Leek Sauce
Yield: 8
Ingredients: 16 large shrimp; 40 sweet leeks, thinly sliced; 100g pistachios; 70ml low-acidity cream; 130ml whole milk; 1 cup beetroot and salsa broth; Butter; Olive oil; Salt; Black pepper, freshly ground; Parsley

1
16 large shrimp
2
40 sweet leeks, thinly sliced
3
100g pistachios
4
70ml low-acidity cream
5
130ml whole milk
6
1 cup beetroot and salsa broth
7
Butter
8
Olive oil
9
Salt
10
Black pepper, freshly ground
11
Parsley

Ingredients

1
16 large shrimp
2
40 sweet leeks, thinly sliced
3
100g pistachios
4
70ml low-acidity cream
5
130ml whole milk
6
1 cup beetroot and salsa broth
7
Butter
8
Olive oil
9
Salt
10
Black pepper, freshly ground
11
Parsley

Directions

1
(1) Slice the leeks into small cubes
2
(2) Toast the pistachios in a dry skillet to release their natural oil
3
Combine the milk and cream, heating without boiling
4
Seal and let infuse for four hours
5
(3) Quickly sauté the shrimp in a little butter and olive oil until they change color
6
(4) Heat the pistachio-infused liquid with salt, black pepper, and a pinch of paprika, stirring well to combine
7
(5) Strain and blend in a blender to create a smooth emulsion
8
(6) Serve the shrimp with raw leeks, pistachio-infused cream, beetroot broth, and herbs.