Thai Pesto Shrimp Recipes
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.
BOW THAI PASTA WITH SHRIMP
Steps:
- With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil. Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and refrigerate.)
- Bring pot of salted water to boil. Add pasta and cook until just tender. Place shrimp in colander. Pour pasta into colander. Drain. Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat. Divide between plates and serve.
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- Bring a large pot of salted water to a boil. Add the pasta, and cook for 1 minute less than the time recommended on the box. Drain.
- Meanwhile make the pesto. In a food processor, add the walnuts and garlic and puree. Add the basil, lemon juice, salt, and pepper, and run the food processor, gradually streaming in the olive oil until the pesto is thoroughly pureed. Add the Parmesan and puree for another 30 seconds. Set aside.
- In a separate skillet heated over medium high heat, add 2 tablespoons of olive oil. Season the shrimp with salt, pepper, and chili powder. Sear the shrimp until golden and just cooked through. Do not overcook your shrimp! Remove the shrimp from the pan and set aside.
- To the pan, add the cream, pesto and salt and pepper to taste. Cook for about 1 minute, until thickened slightly. Stir in the pasta and continue cooking for another minute. Serve, with the shrimp on top.
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