Olive Parsley Pesto Spread With Shrimp And Celery Recipes

SHRIMP DEAN MARTINIS

Steps:

• If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve.
• Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.

SHRIMP AND BREAD BOWLS AND OLIVE-PESTO DRESSED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.
• Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute.
• Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails.
• Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls.

PARSLEY PAPRIKA PESTO SHRIMP COCKTAIL SAUCE

Steps:

• Place everything except oil in a food processor fitted with a blade attachment. With food processor running, slowly pour in oil until fully incorporated; season with additional salt, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
• Serve with cooked and chilled shrimp.