The silver lining of Katrina is that our seafood is absolutely fabulous this season! I humbly share a recipe I created after having a similar dish at a local restaurant. Enjoy!!
PESTO CRUSTED JUMBO SHRIMP
Chiqui Collier
1 pound 16/20 count head on shrimp, leave head and tail on but peel shell off of the body and devein.
FOR THE PESTO:
1 cup fresh basil leaves, tightly packed
1/4 cup toasted pine nuts or walnuts, chopped
2 cloves garlic, finely minced
1/2 cup EVOO (extra-virgin olive oil)
4 tablespoons grated Parmesan or Romano cheese
FOR THE SHRIMP:
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon dried oregano
lemon-pepper to taste
1/2 cup dry white wine
TO PREPARE THE PESTO:
In a processor bowl combine Basil, nuts and garlic. Pulse until chopped well. With the motor running, drizzle in the olive oil. Place in a bowl and stir in the cheese. Set aside.
TO PREPARE THE SHRIMP:
In a large non-stick skillet, heat olive oil and butter until hot. Add shrimp, pepper flakes, Rosemary, oregano and a generous amount of lemon-pepper. Toss to coat shrimp. Add wine and cook 3 minutes.
TO SERVE:
Top shrimp with a few tablespoons of the room temperature pesto and warm slightly. Serve immediately. Place 3 Jumbo Shrimp on each plate, garnish with lemon slices and serve with a toasted French bread croustade.
Serves 6-8 as an appetizer 4 as a main course
PESTO CRUSTED JUMBO SHRIMP
Chiqui Collier
1 pound 16/20 count head on shrimp, leave head and tail on but peel shell off of the body and devein.
FOR THE PESTO:
1 cup fresh basil leaves, tightly packed
1/4 cup toasted pine nuts or walnuts, chopped
2 cloves garlic, finely minced
1/2 cup EVOO (extra-virgin olive oil)
4 tablespoons grated Parmesan or Romano cheese
FOR THE SHRIMP:
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon dried oregano
lemon-pepper to taste
1/2 cup dry white wine
TO PREPARE THE PESTO:
In a processor bowl combine Basil, nuts and garlic. Pulse until chopped well. With the motor running, drizzle in the olive oil. Place in a bowl and stir in the cheese. Set aside.
TO PREPARE THE SHRIMP:
In a large non-stick skillet, heat olive oil and butter until hot. Add shrimp, pepper flakes, Rosemary, oregano and a generous amount of lemon-pepper. Toss to coat shrimp. Add wine and cook 3 minutes.
TO SERVE:
Top shrimp with a few tablespoons of the room temperature pesto and warm slightly. Serve immediately. Place 3 Jumbo Shrimp on each plate, garnish with lemon slices and serve with a toasted French bread croustade.
Serves 6-8 as an appetizer 4 as a main course
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