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home > recipes > seafood > pesto-crusted jumbo shrimp
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


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list all recipes for SEAFOOD (335)
list all Australian/South Pacific recipes (81)
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keyword: pesto
keyword: crusted
keyword: jumbo
keyword: shrimp
ethnicity: australian/south pacific
recipes for seafood
recipes by e.cortez
Email Address:
(posted June 25, 2006)

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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