Skip to main content

Shrimp Barigoule with Crunchy Vegetables and Pesto Sauce

Rate this recipe
Shrimp Barigoule with Crunchy Vegetables and Pesto Sauce


  • 1 head of lettuce or mesclun mix

  • 2 artichoke hearts, cooked

  • 8 asparagus

  • 1 fennel

  • 1 carrot

  • 3 branch of basil

  • 1 bunch of chives

  • 12 shrimp, size 16/20, cooked

  • 100 g mayonnaise

  • 100 ml crème fraîche

  • 4 c. à soupe pesto or basil

  • Extra virgin olive oil

  • Salt and pepper, taste


  1. 1. Cook the vegetables in boiling water and then let cool. Shell the shrimp.

  2. 2. Add the pesto to the mayonnaise.

  3. 3. Mix the above together, add a small amount of white vinegar and mix in crème fraîche, salt and pepper to taste.

  4. 4. Salt and pepper, taste

  5. 5. To plate your salad - take a handful of lettuce and arrange the vegetables in a colourful array, then place the shrimp.

  6. 6. Add the sauce and decorate with basil and tips of chive.

Subscribe to our newsletter.

Olive & Olives

works directly with producers who create truly authentic and exceptional extra virgin olive oils of the finest quality.

Olive & Olives

Free delivery on all
orders of $90 or more.

Shipping information
Olive & Olives