Shrimp w/ Basil Pesto – Serves 4
This is a fantastic dish for a night when you want a light dinner, but add some angel hair pasta or quinoa if you want to bulk it up. I like to lightly pulse (instead of full on blend) the basil pesto ingredients in the food processor so it creates a chunkier pesto. Top this off with extra pine nuts and fresh Parmesan cheese. Bonus, it’s shrimp season here in Charleston SC and this shrimp came fresh straight off the Geechee Dock in Mt. Pleasant. Support local!
- 1 1/2 lb shrimp, peeled & deveined
- 1 1/2 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan Cheese – as garnish
- 1/4 cup pine nuts – as garnish
Ingredient List Pesto:
- 3 cups packed basil leaves (~ 1.5 oz)
- 2 small cloves garlic (~ 2 tsp)
- 1/3 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup e.v. olive oil
- 2 Tbsp fresh lemon juice
- ~ 1/2 -3/4 tsp sea salt
- black pepper to taste
Directions: Bring a large pot of salted water to a boil. Add shrimp and cook ~3-5 minutes or until done.
Make pesto: Add all pesto ingredients to a food processor or blender. Lightly pulse until desired consistency. Add sea salt, lemon juice, or olive oil to taste.
Toss shrimp and pesto together and garnish with pine nuts and Parmesan. Happy Eating! Beckie
- Don’t like peeling and deveining shrimp? Buy them already done.Shrimp can also be peeled and deveined after boiling if you don’t like to peel and devein raw.
- Wanna go an extra step? Bring a small pan to medium high heat and toast the pine nuts but watch carefully – they are quick to burn.
- Don’t have pine nuts for the pesto? No problem – use walnuts, brazil nuts, almonds, whatever!Freeze leftover pesto flat in a ziploc bag and break off and thaw what you need.