Pesto Shrimp Sandwich Food

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PESTO PASTA WITH SHRIMP



Pesto Pasta with Shrimp image

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.

PESTO SHRIMP



Pesto Shrimp image

Provided by Food Network

Categories     appetizer

Time 36m

Yield 4 servings

Number Of Ingredients 9

2 cups fresh basil leaves
4 cloves garlic
1/2 cup olive oil
4 tablespoons toasted pine nuts (pignoli), divided
1/2 teaspoon salt
1/4 cup grated Pecorino Romano
1/4 cup grated Parmesan
2 tablespoons softened butter
1 1/2 pound jumbo 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.

ISLAND CILANTRO PESTO



Island Cilantro Pesto image

My version of island pesto. This tastes great on grilled shrimp, as a sandwich spread. Use it like chutney, pesto, a dip, or a spread.

Provided by Kathy228

Categories     Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup unsweetened coconut, firmly packed
1 cup cilantro, chopped
1/2-3/4 cup green onion, chopped
2 tablespoons lime juice
1 teaspoon sugar
2 tablespoons ginger, minced
1 -2 teaspoon garlic, minced
1/2 teaspoon salt
3 tablespoons olive oil or 3 tablespoons peanut oil
1/4 cup water or 1/4 cup coconut milk

Steps:

  • Place first eight ingredients in food processor. NOTE: Don't add sugar if the coconut is sweetened.
  • Process about 1 minute till almost smooth but not pureed. Leave some texture.
  • Drizzle in the olive oil while processing.
  • If too thick add water or coconut milk, a tbsp at a time.
  • Chill at least 3-hours. Flavors develop best when chilled overnight. Thin with a little water or coconut milk if necessary.

SHRIMP CHEESE SANDWICH



Shrimp Cheese Sandwich image

Make and share this Shrimp Cheese Sandwich recipe from Food.com.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 8m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb cooked shrimp, shelled and coursely chopped
1 cup cheddar cheese, grated
2 tablespoons butter
1/8 cup onion, minced
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1/4 teaspoon paprika
pepper
6 rolls, split and slightly buttered

Steps:

  • Combine cheese, butter, onion, lemon juice, worcestershire sauce, paprika. Fold in shrimp.
  • Fill rolls with mixture.
  • Broil until bubbly and lightly brown.

Nutrition Facts : Calories 328.4, Fat 13.2, SaturatedFat 6.8, Cholesterol 109.7, Sodium 874.3, Carbohydrate 32.5, Fiber 1.4, Sugar 1.9, Protein 19

CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

One of our family's favorites, it's also great when made with crab meat instead of the shrimp.

Provided by Loretta Buffa

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 7

1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
⅓ cup pesto
1 pound large shrimp, peeled and deveined

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.

Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g

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