Salsa Verde/Grilled Shrimp Skewers-Today Show

By amaliana

In his new cookbook, "Italian, My Way," New York City chef-retaurateur Jonathan Waxman says the sauce used the most in his kitchen is salsa verde. "It is a 'mother' sauce to which you can add anything you like: tomato sauce, peppers, roasted onions and more. It is truly a cornerstone of my cooking," he says. The sauce can be used in many things, including eggs, pizza, pasta, fish and seafood. Here, he shares recipes for salsa verde and grilled shrimp skewers with salsa verde

Ingredients

• Salsa Verde
• 4 anchovy fillets, washed and dried
• 4 cloves garlic, peeled and cut in half
• 1 tablespoon capers, washed and dried
• 2 tablespoons green olives, pitted and finely chopped
• 1 cup olive oil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt (see note)
• Fresh-ground black pepper
• 1 bunch parsley, washed and chopped(stems are fine)
• 3 small bunches arugula, basil and oregano, washed and chopped
• NOTE: Use coarse sea salt with this recipe because it helps grind up the garlic, capers and anchovies. If you are keeping salsa verde for a long while, place in a sterilized mason jar and keep in refrigerator up to a month.
• Shrimp Skewers
• 8 cipolline(small flat onions), peeled
• 2 tablespoons extra-virgin olive oil
• Sea salt and freshly ground black pepper to taste
• 16 large shrimp, heads on(see note)
• 1 cup salsa verde
• 4 bamboo skewers soaked in water for an hour
• NOTE: Spot prawns, grilled whole and served with a grilled onion salsa verde, are perfection. If you can't find them or order them from your local fish store, shrimp make a worthy dinner.

Preparation

Step 1

Salsa verde
Cut garlic in half and smash with the flat part of a chef's knife. Once smashed, place in the middle of your cutting board, and spoon the anchovy, capers, olives, red pepper flakes on top of garlic, add 1/2 teaspoon of sea salt. Using the chef's knife, slice through the mixture, using the blade like a boat through water! You will end up with a beautiful rough puree.

Scoop the garlic mixture into a ceramic bowl. Place the arugula, basil, oregano or any seasonal greens(baby spinach, ramps, green scallions, etc.). Using the same technique, slice the herbs until they are finely chopped. Add the herbs to the garlic mixture, and dribble in the olive oil, stirring with a wooden spoon. When the oil is incorporated, add some fresh ground black pepper and taste.

Grilled Shrimp Skewers with Cipolline and Salsa Verde

Preheat oven to 375 degrees F.
Make a pouch out of aluminum foil and place the cipolline, 1 tablespoon of the olive oil and sea salt and black pepper inside. Seal and bake for 35 minutes. Let cool, peel the onions and save any juice from the pouch.
Thread each skewer with 4 shrimp.
Prepare a grill or broiler. Grill the shrimp about 3 minutes on each side. Serve with the onions and top with salsa verde.