Shrimp With Cilantro-Mint Pesto |
|
 |
Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 12 |
|
Adapted by those food mavens at The Tmes-Picayune from Al Roker's Big Bad Book of Barbecue, this recipe makes 2 cups of pesto, enough for up to 4 pounds of seafood or chicken, and it's great on vegetables, too. Ingredients:
1 1/3 cups cilantro leaves, packed |
3/4 cup mint leaf, packed |
1/2 cup virgin olive oil |
1/4 cup parmesan cheese, freshly grated |
1/4 cup lime juice, fresh (from 2 limes, lemons ok too) |
4 garlic cloves, peeled |
1 jalapeno pepper, stemmed and seeded |
1 teaspoon coarse salt |
4 lbs shrimp, fresh (frozen ok) |
Directions:
1. For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
2. For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
3. Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
4. Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.
|
|