Roasted Shrimp Tossed With Parsley Pesto Recipes

ROASTED GARLIC PESTO

Steps:

• Remove the loose papery stuff from the outside of the garlic. Slice the top of the garlic off, enough so the tops of the cloves are exposed. Place the whole head of garlic on a piece of tin foil, drizzle 1 teaspoon of olive oil over the top, and pull the tin foil up around it and twist close. There are two ways to roast the garlic:
• Preheat the grill to medium-high heat. Place the wrapped garlic directly on the grill, close the lid, and roast for 30 minutes.
• Once the garlic is cool enough to handle, squeeze it to extract the roasted cloves. Place the roasted garlic, basil, pine nuts, salt, lemon juice and Parmesan cheese in a blender or food processor. Pulse a few times to chop and mix the ingredients. With the machine running, slowly add 1/3 cup of olive oil. Check for salt and add additional, if necessary. Makes approximately 1 cup.

EASY PESTO SHRIMP

Steps:

• If necessary, thaw the shrimp.
• Pat the shrimp dry.
• In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
• Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
• Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

TRE COLORE PESTO AND GRILLED STEAK WITH QUICK ROASTED TOMATOES AND GARLIC

Steps:

• Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
• Bring the steaks to room temperature.
• Meanwhile, remove 1 garlic clove from the bulb and finely grate. Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes. Toss with about 1/4 cup EVOO and season with salt and pepper. Turn the tomatoes cut-side down. Roast until the tomatoes are charred and softened, 20 to 25 minutes.
• Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.
• Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
• Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
• Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes.
• Place the steaks on serving plates and drizzle with the pesto. Serve the roasted tomatoes, garlic and bread on the side. To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes.

GRILLED SHRIMP PESTO PASTA

Steps:

• In a large bowl combine the shrimp, tomatoes, 1 tablespoon of pesto, salt and pepper. Stir together until coated and set aside for 10-15 minutes while you prep the remaining ingredients.
• Preheat grill to medium-high heat. Thread the shrimp and tomatoes onto skewers.
• While the grill is preheating cook the pasta. Reserve a 1/2 cup of the pasta water before draining the rest. Add the pasta back into the pan.
• When the grill is preheated oil the grill grates then place the skewers on them and close the lid. Grill for 2 minutes then flip them over and grill another 2 minutes or until they're pink and opaque.
• Add the grilled shrimp and tomatoes to the pasta along with the remaining pesto, feta and olives. Toss everything together with tongs and add pasta water as needed to loosen up the sauce. Taste for seasoning, garnish with chopped basil or parsley and serve.

ROASTED SHRIMP TOSSED WITH PARSLEY PESTO

Steps:

• 1 1/2 pounds shrimp, roasted using your favorite method, and allowed to cool to room temperature
• Combine all the ingredients except for the oil and shrimp in a food processor. Pulse about 1 minute, slowly pouring the oil into the processor, to make a smooth pesto.
• Serve pesto with the shrimp on the side as a dipping sauce or toss the shrimp with the pesto.