Shrimp with Cilantro Pesto (Melissa d'Arabian) |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1 lime |
1 1/2 cups fresh cilantro leaves |
2 green onions, chopped |
2 tablespoons toasted chopped pecans |
1 clove garlic, chopped |
1 teaspoon sugar |
2 tablespoons vegetable oil |
2 tablespoons extra-virgin olive oil |
kosher salt and freshly ground black pepper |
3/4 pound raw medium-size shrimp, peeled and deveined |
1 tablespoon extra-virgin olive oil |
kosher salt |
Directions:
1. Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
2. Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.
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