Pesto Shrimp With a Bloody Mary Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I know I said I wouldn't post any catch of the day recipes, but this even looked good to me when they made it on the news this morning. Recipe from Chef Ken Hall at St. Brendan's Inn Ingredients:
1 dozen shrimp, peeled and de-veined |
1/4 cup pesto sauce |
2 tablespoons white wine |
1 tablespoon lemon juice |
2 tablespoons olive oil |
1 cup bloody mary mix |
1 garlic clove, chopped |
2 tablespoons butter |
1 teaspoon olive oil |
salt and pepper, to taste |
Directions:
1. Heat the olive oil in a sauté pan over med-high heat, add shrimp, cook for 2-3 minutes per side.
2. Add white wine, pesto and lemon juice, season with a little salt.
3. In a small sauce pot heat the olive oil, add the garlic and cook for 30 seconds.
4. Add the bloody mary mix and butter, bring to boil, reduce by 25%, season with salt and pepper.
5. To serve, place the bloody mary sauce on the plate, arrange the shrimp over the top and.
6. Drizzle with the remaining pesto from the pan.
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