Seafood In Asian Pesto

ASIAN PESTO WITH GRILLED SHRIMP

Steps:

• In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
• Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

SEAFOOD IN ASIAN PESTO

Steps:

• Mix wine and seafood. Let stand in cool place for about 15 min. Lay seafood in a single layer in a heatproof tray. Steam over boiling water until cooked, about 7 min. Drain. Set aside to cool. In a skillet, brown 1/4 c. shallots and 3 T. garlic until crisp. Pour into a small bowl. Add sesame oil. Set aside. In a food processor (or even a blender), pulse all of the rest of the ingredients until pesto is smooth. Add more extra virgin olive oil, if necessary. Combine pesto and cooled seafood. Let stand in a cool place for approximately 1 hour for the flavors to meld. Serve topped with the shallot-garlic-butter-sesame oil mixture. May be sandwiched in individual tortillas or ciabatta or a baguette or served as a pasta or rice salad (see ingredients above) or as a garden salad.

GRILLED SHRIMP WITH ASIAN PESTO

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.

ASIAN PESTO

Steps:

• In food processor, with motor running, drop garlic through the feed tube and process until finely chopped. Add cilantro, mint, and basil and pulse until coarsely chopped.
• Add macadamia nuts, water chestnuts, lime juice, ginger, chile and sesame oil and pulse to combine. Scrape down sides.
• Slowly add the sunflower oil through the feed tube and process until smooth. Season to taste with salt.

SEAFOOD PESTO PASTA

Steps:

• For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.