Sushi Style Shrimp With Pesto Recipes

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ASIAN PESTO WITH GRILLED SHRIMP



Asian Pesto with Grilled Shrimp image

Provided by Ming Tsai

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 16

3/4 cup roasted peanuts
4 Serrano chiles
3 cloves garlic
1 tablespoon minced ginger
Juice of 3 limes
2 tablespoons fish sauce (3 Crab brand)
1/2 cup peanut oil (Lion and Globe brand)
1/2 tablespoon salt
1 tablespoon sugar
2 cups Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves
Canola oil
12 large shrimp, peeled, deveined, tail on
Salt and black pepper to taste
1 head baby romaine chiffonade

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



Summery Shrimp with Pesto image

This is "preppy" because it's pink and green. It's a summer recipe because home gardeners end up with too much basil and too many zucchini in July and August. I like to serve the pesto on the side because it is very potent and this way each person can control the potency.

Provided by anniegolden

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 35m

Yield 3

Number Of Ingredients 13

½ (12 ounce) package angel hair pasta
1 cup firmly packed fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
1 teaspoon minced garlic, or more to taste
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper, or more to taste
2 tablespoons water, divided, or as needed
2 tablespoons butter
¾ pound large shrimp, peeled and deveined
6 scallions, thinly sliced, green and white parts separated
1 large clove garlic, minced
2 small zucchini, sliced 1/2-inch thick, or more to taste

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.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 37.2 g, Cholesterol 192.6 mg, Fat 19.4 g, Fiber 3.9 g, Protein 26.6 g, SaturatedFat 6.4 g, Sodium 574 mg, Sugar 3.2 g

SUSHI-STYLE SHRIMP WITH PESTO



Sushi-Style Shrimp With Pesto image

Provided by Florence Fabricant

Categories     appetizer

Time 25m

Yield 40 canapes

Number Of Ingredients 7

20 medium shrimp, shelled, de-veined and halved lengthwise
Salt
2 medium-size cucumbers, peeled
1 cup cooked long-grain rice
2 tablespoons rice vinegar
Pinch of sugar
4 tablespoons pesto

Steps:

  • Drop the shrimp into boiling salted water. As soon as they turn pink and curl, drain them, refresh them in cold water and set aside to drain and cool.
  • While the shrimp are cooling, slice the cucumbers into rounds a little less than one-half-inch thick. You should be able to make about 20 rounds from each cucumber. Place the rounds on paper towels to dry.
  • Mix the rice with the vinegar and sugar. Mold rounded teaspoons of the rice into little balls with your fingers. Top each cucumber slice with a ball of rice, then gently flatten the rice to make a topping that fits the cucumber. Spread each with a dab of the pesto, then top with a slice of shrimp.

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams

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