Wild Truffled Shrimp

Whidbey Prima Bistro Truffled Shrimp

Whidbey Prima Bistro Truffled Shrimp

Chef Sibrand Jurriaans, Prima Bistro | Whidbey Island, Washington

Serves 4


1 pound peeled and deveined wild shrimp, 16-20 count

1/2 cup good quality honey

4 tablespoon chopped shallots

4 tablespoon fines herbs (freshly chopped parsley, tarragon, chives and fennel fronds is what we use)

8 teaspoons of white truffle oil

Pepper to taste

2 teaspoons sea salt

1/2 cup roasted marcona almonds

4 tablespoons canola oil


• Coat a saute pan with the canola oil and heat until smoking; sear the shrimp quickly on both sides. 

• Add in the almonds and shallots and saute

• Add in enough honey to coat the shrimp plus a little more; the shrimp will release some liquid which adds to the sauce.

• Simmer until the shrimp are cooked, just after they turn orange-pink all the way through. 

• Season with salt and black pepper to taste.

• Toss with herbs.

• Drizzle with truffle oil and sprinkle with sea salt.