Pan Seared Shrimp And Arugula Pesto Food

SPAGHETTI WITH ARUGULA PESTO AND SEARED JUMBO SHRIMP

Steps:

• Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
• Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
• Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
• Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.

PAN-SEARED SHRIMP

Steps:

• In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.

SHRIMP WITH ARUGULA PESTO RISOTTO

Steps:

• To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside.
• Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy.
• Add the pesto to the risotto and mix well. Cook another minute.
• Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp.

PAN SEARED ALI'I MOI, BRAISED ARUGULA, WARM LOMILOMI SAUCE WITH FIDDLEHEAD FERN AND FRESHWATER SHRIMP

Steps:

• For the fish: Gently rub the green onions over the Moi, then season with salt and pepper. In a large, hot saute pan, add the olive oil and gently place the fish in the pan. Sear over medium heat for 10 to 15 minutes, turning over 2 to 3 times, until crisp and golden brown.
• For the Lomilomi: In a hot saucepan, add the olive oil and heat. When the olive oil is hot, add the onions and tomatoes and lightly sweat until the onions are soft and translucent. Next, add in shrimp, garlic, ferns, and ginger and continue to saute. Deglaze with the stock and reduce by half. Reduce the heat and whisk in the butter until melted. Finish with the lemon juice and green onions. Season, to taste, with salt and pepper.
• Place the arugula in the center of a plate. Place the fish on top of the arugula and top off with the sauce.
• In a large, hot saute pan, add the olive oil and arugula. Toss lightly and add in the garlic and saute for 1 minute. Season, to taste, with salt and pepper.

PAN SEARED SHRIMP WITH GARLIC-LEMON BUTTER

Steps:

• Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp salt until combined. Set aside.
• Heat 1 tbs oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate.
• Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.

SPAGHETTI WITH ARUGULA PESTO AND SEARED JUMBO SHRIMP

Steps:

• Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
• Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
• Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
• Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.

ARUGULA BASIL PESTO

Steps:

• Place all ingredients but the oil in food processor and pulse till chopped.
• Pour oil through feed tube while processing till creamy.