GRILLED PESTO SHRIMP
Whether you serve this grilled shrimp for dinner or as an appetizer, it disappears in a flash. Make extra!
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4 - 6
Number Of Ingredients 9
Steps:
- Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
- In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
- Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.
Nutrition Facts : Calories 258, Fat 17, Carbohydrate 3 g, Protein 23 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 922 mg, Cholesterol 194 mg
PESTO PASTA WITH SHRIMP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.
GRILLED SHRIMP WITH WALNUT PESTO
Provided by Alex Guarnaschelli
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high. Soak six 10-inch wooden skewers in water for at least 30 minutes.
- Meanwhile, make the pesto: Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. Transfer to a bowl and season with salt.
- Make the shrimp: Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. Remove from the grill and drizzle with the red wine vinegar. Remove the shrimp from the skewers, if desired, and serve over mixed greens. Drizzle with some of the pesto and serve the remaining pesto on the side.
Nutrition Facts : Calories 339, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 243 milligrams, Sodium 423 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 32 grams, Sugar 1 grams
PESTO SHRIMP
Steps:
- Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter.
- Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece.
GRILLED SHRIMP WITH ASIAN PESTO
This cilantro-packed pesto puts a new twist on classic Italian basil pesto, and you'll find it just as delicious and versatile. Photo credit: Sydney Kramer from Crepes of Wrath.
Provided by McCormick
Categories Entrees,
Yield 4
Number Of Ingredients 13
Steps:
- Mix orange juice, ginger, oil, garlic powder and sea salt in medium bowl. Reserve 2 tablespoons marinade for brushing. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.
- Meanwhile, for the Pesto, place almonds in food processor; cover. Process until finely chopped. Add remaining ingredients; cover. Process until mixture is coarsely chopped. Set aside.
- Place shrimp on grill rack sprayed with no stick cooking spray. Grill over medium-high heat 4 to 6 minutes or until shrimp turn pink, turning and brushing with reserved marinade. Serve shrimp with Asian Pesto.
Nutrition Facts : Calories 159 Calories
GRILLED PESTO SHRIMP WITH PASTA
I've also made this by putting the shrimp on a grilling pan and cooking the shrimp and veggies that way, its just not as good as the skewers are.
Provided by mommyoffour
Categories Penne
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook penne according to pkg. directions; drain and place in serving bowl or dish.
- Meanwhile, heat grill.
- In large bowl, combine shrimp, zucchini, tomatoes and 1/4 cups of the pesto; stir gently to coat well.
- Thread shrimp, zucchini and tomatoes onto skewers.
- When grill is heated, place skewers on grill over medium heat.
- Cook 6 to 8 minutes or until shrimp are pink and opaque, and vegetables are crisp tender, turning once.
- Remove shrimp and vegetables from skewers; add to penne.
- Add remaining 1/4 cup pesto, toss gently to mix.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 360.9, Fat 5.3, SaturatedFat 1.8, Cholesterol 179, Sodium 289.9, Carbohydrate 47.7, Fiber 7.3, Sugar 2.7, Protein 31.2
GRILLED PESTO SHRIMP SKEWERS
Steps:
- Fill a dish with water and soak skewers for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread shrimp onto skewers; place on a large serving dish. Brush skewers with 1 ounce pesto.
- Grill shrimp skewers on the preheated grill until they are bright pink on the outside and the meat is opaque, about 4 minutes per side. Brush cooked shrimp with 1 ounce pesto. Sprinkle with basil and serve with remaining pesto and lemon slices.
Nutrition Facts : Calories 103 calories, Carbohydrate 2.3 g, Cholesterol 89.9 mg, Fat 5.7 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 1.5 g, Sodium 185.8 mg
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