Skillet Potatoes With Pesto And Shrimp Recipes

POTATOES SAUTEED WITH SHRIMP

Steps:

• Fry potatoes in 3 T olive oil until browned and tender.
• Remove and keep warm.
• Add remaining oil to skillet, add shrimp.
• Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
• Return potatoes and mix well.

SHRIMP AND POTATO SALAD WITH ARUGULA PESTO

Steps:

• Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
• Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
• Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
• Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.

SHRIMPLY POTATO HASH BROWNS WITH PESTO #5FIX

Steps:

• Mix the potatoes and cheese.
• Heat a thin layer of oil in large oil or on griddle, to medium heat.
• Spread potato mixture in small circles (about 2 tablespoons per circle, spreading to about 2 inches round), in skillet, and place two shrimp in a single layer in center of each.
• Spread another 2 tablespoons potato mixture on top of each. Cook until golden and crispy on bottom, then turn and cook until golden and crisp on second side, and shrimp is just cooked through.
• Transfer to drain; keep warm. Repeat until all are cooked (should have 16 rounds).
• Serve 4 per person, with pesto.

SKILLET POTATOES WITH PESTO AND SHRIMP

Steps:

• 1. Heat oil in a large skillet on med/high heat
• 2. Sprinkle potatoes with salt and pepper.
• 3. Add potatoes to skillet and cook til tender, stirring frequently.
• 4. Add shrimp and cook til shrimp is opaque. Then add pesto and toss to coat.
• 5. Cook for about 1 minute to heat pesto.
• 6. Taste and add more salt and pepper if needed.
• 7. Serve warm.