Grilled Shrimp And Cilantro Pesto Pizza Recipes

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CILANTRO PESTO GRILLED SHRIMP



Cilantro Pesto Grilled Shrimp image

Shrimp gets the Tex-Mex treatment. Taken from Sheila Lukins "USA Cookbook." These are very addicting, and the cilantro adds an unexpected dash of heat! Prep time includes marinating time.

Provided by yooper

Categories     Lunch/Snacks

Time 51m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs large shrimp, peeled,deveined,tails left on (about 36)
3 cups loosely packed cilantro leaves, rinsed and patted thoroughly dry
2 tablespoons pine nuts
1 teaspoon minced garlic
1 pinch ground cumin
salt & freshly ground black pepper, to taste
1/2 cup extra virgin olive oil

Steps:

  • Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
  • Set aside to marinate for 30 minutes.
  • Preheat a grill to high heat, or preheat the broiler.
  • Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
  • Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
  • Remove the shrimp from the skewers and place them in bowl.
  • Toss with the remaining 6 tablespoons pesto, and serve immediately.
  • For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
  • Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
  • With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
  • Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
  • Makes about 3/4 cup.

GRILLED SHRIMP AND CILANTRO PESTO PIZZA



Grilled Shrimp and Cilantro Pesto Pizza image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 19

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro Pesto, recipe follows
8 ounces buffalo mozzarella, thinly sliced
Grilled Shrimp, recipe follows
Fresh cilantro leaves, for garnish
3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper

Steps:

  • Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
  • Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
  • Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
  • Preheat the grill to medium-high.
  • Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

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