Seafood In Asian Pesto Recipes

SEAFOOD SALAD WITH ASIAN FLAVORS

Steps:

• Bring water to a boil in a pot, add shrimp and cook until white and cooked through 2-3 minutes. Cut crab sticks into 4 pieces and crumble them with your hands.
• In a large bowl combine crab, shrimp and fish roe. Mix. Add scallions or chives. Mix.
• Add 6 tablespoons mayonnaise and 1 tablespoon Sriracha. Mix. Add more mayonnaise if needed. Serve garnished with thinly sliced avocado, cucumber in matchsticks.
• Add Tabasco to taste to add a bit of a kick.

SEAFOOD STRATA WITH PESTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut each slice of bread into 4 triangles. Place them on a baking sheet, and bake for about 10 minutes, or until toasted. Allow to cool, then spread pesto onto one side of each piece of bread. Set aside.
• Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until all of the liquid has evaporated. Add the onions; cook and stir for a couple of minutes, then pour in the sherry. Simmer for 1 minute.
• Place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up. Sprinkle half of the cheese over the bread. Spread the shrimp and crabmeat over the cheese. Top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms. Cover with the other half of the bread so that the pesto side is facing down. In a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper. Pour over the entire casserole. Cover and refrigerate for at least 2 and up to 24 hours. Remove from the refrigerator for one hour before baking.
• Preheat the oven to 350 degrees F (175 degrees C). Combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag. Shake to blend, and sprinkle over the top of the casserole.
• Bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving. Garnish with fresh tomato and basil or chives.

SHRIMP PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to package directions.
• While the pasta is cooking, prepare the shrimp.
• Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
• Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
• Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
• Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.

SHRIMP, GARLIC AND PESTO PIZZA

Steps:

• Preheat oven to 220C / 425 F
• If using your own pizza base, pre-bake it first for 10 minutes so it is half-baked. **** Please note if you are using a thick pizza base, the cook times will be a little longer so adjust accordingly.
• In a dish, add the olive oil, chopped basil, minced garlic, shrimps, and salmon or other seafood. Season with some ground black pepper & salt. Mix all together and set aside.
• Spread 2 tablespoons of pesto all over the base of the pizza, then distribute the shrimp, fish, and other toppings.
• Add the cheeses then with the oil and garlic the seafood was in, drizzle all over the top of the pizza, and also a few blobs of pesto if you wish.
• Place in the oven until cooked.
• When done, remove from the oven and sprinkle some more fresh chopped herbs and squeeze a little lemon or lime on the top and serve.

SEAFOOD PESTO PASTA

Steps:

• For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.

GRILLED SHRIMP WITH ASIAN PESTO

Steps:

• Mix orange juice, ginger, oil, garlic powder and sea salt in medium bowl. Reserve 2 tablespoons marinade for brushing. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.
• Meanwhile, for the Pesto, place almonds in food processor; cover. Process until finely chopped. Add remaining ingredients; cover. Process until mixture is coarsely chopped. Set aside.
• Place shrimp on grill rack sprayed with no stick cooking spray. Grill over medium-high heat 4 to 6 minutes or until shrimp turn pink, turning and brushing with reserved marinade. Serve shrimp with Asian Pesto.

ASIAN PESTO WITH GRILLED SHRIMP

Steps:

• In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
• Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

SUMMERY SHRIMP WITH PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
• Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
• Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
• Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
• Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
• Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.

SEAFOOD IN ASIAN PESTO

Steps:

• Mix wine and seafood. Let stand in cool place for about 15 min. Lay seafood in a single layer in a heatproof tray. Steam over boiling water until cooked, about 7 min. Drain. Set aside to cool. In a skillet, brown 1/4 c. shallots and 3 T. garlic until crisp. Pour into a small bowl. Add sesame oil. Set aside. In a food processor (or even a blender), pulse all of the rest of the ingredients until pesto is smooth. Add more extra virgin olive oil, if necessary. Combine pesto and cooled seafood. Let stand in a cool place for approximately 1 hour for the flavors to meld. Serve topped with the shallot-garlic-butter-sesame oil mixture. May be sandwiched in individual tortillas or ciabatta or a baguette or served as a pasta or rice salad (see ingredients above) or as a garden salad.