This is the 13th installment of Janice’s Kitchen Corner – Basil Pesto Shrimp! I don’t proclaim to be a professional chef but I do like to eat. I think that qualifies me to post recipes that I like and want to share with my readers.
I put together this recipe Basil Pesto Shrimp. This is quick, easy and delicious. I love easy and delicious recipes. Don’t you?
Here are the other recipes Spicy Bean Salsa, Stuffed Zucchini, Cole Slaw, Zucchini Bread, Zucchini Italiano, Grapenut Custard, Spinach Pita Pizza, Portuguese Seafood Stew, Marinated Mushrooms, Stuffed Portobello Mushrooms, Chicken Marsala, and Rice Paper Veggie Shrimp Wraps. In the past I have also shared recipes for Portuguese Bisquits and Drunken Chicken.
Pesto isn’t my favorite seasoning to eat but I recently had to do something with my basil plants that were growing taller and going to seed. I thought – voila – pesto! I hope you will try this recipe soon, especially if you have any basil plants going to seed like mine.
- Fresh or Frozen shrimp (jumbo or colossal) About 4-6 each
- Fresh basil 2 cups of leaves
- 1/4 cup Olive oil
- 1/2 cup grated Parmesan or Romano cheese
- 4 cloves of garlic
- 1/4 tsp salt
- black pepper
- 1/2 cup of pine nuts or walnuts (I don’t use these)
- Prepare pesto in food processor
- Combine all ingredients and blend until smooth
- Put in covered containers for 1-2 days or freeze for up to 3 months
- Defrost shrimp and remove skins
- Place on aluminum pan for grilling
- Baste with pesto sauce
- Grill at 400 degrees for 10-15 minutes until pink
Pesto can also be used on pasta, fish or meats. I even dip veggies into it for snacking such as cucumbers. You can add a little pesto to your tomato sauce too.
Stay tuned for more recipes from Janice’s Kitchen Corner! Happy cooking and eating everyone!
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