Pesto Shrimp Arepas With Pickled Cabbage Food

EASY PESTO SHRIMP

Steps:

• If necessary, thaw the shrimp.
• Pat the shrimp dry.
• In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
• Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
• Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

HEALTHY SHRIMP TACOS WITH CILANTRO LIME PESTO

Steps:

• Season the shrimp with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat. Add the shrimp and arrange them out in a single layer. Cook until pink on bottom, about 1 ½-2 minutes. Turn and cook until pink on other side and cooked through (they should be white throughout), about 1 ½-2 minutes longer. Transfer to large bowl and add 1/3 cup of the Cilantro Lime Pesto (reserve the leftover pesto for serving). Toss well to coat.
• To assemble the tacos, spread a bit of the pesto over warm tortillas and top with the shrimp, avocado slices and cabbage. Drizzle the tacos with Mexican crema or sour cream and serve with hot sauce, if desired. Enjoy!

CREAMY PESTO SHRIMP

Steps:

• In a large skillet over medium heat, melt the butter. Add the minced garlic and 1/3 cup (80ml) half-and-half. Stir to combine, then bring the half-and-half to a simmer. Once simmering, add the shrimp. Cook for 1 minute, then add the halved cherry tomatoes. Stir and cook until shrimp is nearly cooked through, just about pink on both sides. Stir in the remaining half-and-half, the lemon juice, and parmesan cheese. Cook for 1 minute. (Shrimp should be fully cooked by this point. If not, keep cooking until it's pink.)
• Remove from heat, then immediately stir in the pesto while everything is still hot. Serve plain, over cooked pasta, rice, or even zucchini noodles. Sprinkle with fresh basil and extra parmesan cheese, if desired.
• Cover and store leftovers in the refrigerator for up to 5 days.

PESTO PASTA WITH SHRIMP

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.

SHRIMP TACOS WITH PICKLED CABBAGE AND AVOCADO CREMA

Steps:

• For the pickled cabbage: Whisk together the white vinegar and sugar in a large bowl until the sugar is dissolved. Add the cabbage and jalapeno and mix to combine. Season with salt. Refrigerate until ready to serve.
• For the shrimp: In a blender, puree 2 tablespoons of the olive oil, the adobo peppers, garlic, tomato paste, honey and lime juice until smooth. Pour into a large mixing bowl and add the shrimp, tossing to evenly coat. Preheat the broiler to high.
• For the avocado crema: Put the avocado, lime zest and juice, olive oil, cilantro and sour cream in a blender or food processor. Season with salt and pepper and puree until smooth. Refrigerate until ready to serve.
• Put the sliced red onion in a mixing bowl and toss with the remaining 1 tablespoon of olive oil. Season with salt and pepper.
• Place the shrimp on a sheet pan in an even layer. Scatter the onion slices around the shrimp. Broil for 3 to 4 minutes. Remove from the oven.
• Heat the corn tortillas on both sides on a griddle or over an open flame on your stovetop burner.
• Assemble the tacos, layering each tortilla with the avocado crema, shrimp and pickled cabbage. Garnish with cilantro and enjoy!

CREAMY PESTO SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
• Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
• Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

SHRIMP-STUFFED AREPAS

Steps:

• Blend water and corn in blender until smooth; pour into large bowl. Add masa harina and milk; stir until mixture forms soft dough. Divide into 6 portions; flatten each to 5-inch round. Cook on large griddle on medium-high heat 12 min. or until both sides are golden brown, turning occasionally.
• Heat oil in large skillet on medium heat. Add peppers and garlic; cook and stir 1 min. Stir in shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Add tomatoes, cilantro and lime juice; mix lightly. Remove from heat.
• Split arepas; fill with cheese, shrimp mixture and avocados.

PESTO SHRIMP AREPAS WITH PICKLED CABBAGE

Steps:

• Make the cabbage - Mix everything in a jar and add a little water to cover the cabbage. Cover and put in the fridge overnight.
• Make the pesto - put everything into a blender or food processor and process until smooth.
• Make the shrimp - Toss them in a hot pan with a little oil or butter and season with salt and pepper. Cook about 3 minutes until cooked through. Toss in a bowl with the pesto.
• Make the arepas - Mix the corn flour according to the package instructions and make them into flat rounds of dough. Cook in a dry pan on high heat on both sides for about 5 minutes per side to brown. Split with a fork like an english muffin.
• Fill the arepas with the shrimp and cabbage and serve.

SHRIMP PESTO PASTA

Steps:

• If frozen, thaw the shrimp.
• Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Just before draining, reserve 1 cup pasta water! Then drain the pasta.
• Pat the shrimp dry. In a medium bowl, mix the shrimp with spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Remove from the heat and set aside.
• Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does. Top with the cooked shrimp and serve immediately. (Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.)