Friday, March 18, 2011

Cilantro-Pesto Grilled Shrimp

Cool-weather cilantro and spring garlic from Boggy Creek Farm meet wild-caught Gulf shrimp on a smokin' hot grill. This could be addictive.

Cilantro-Pesto Grilled Shrimp & Roasted Red Potatoes




Pesto Marinade

3 cups loosely packed cilantro, washed and patted dry
2 tbsp pine nuts
2 tbsp minced spring garlic
1 pinch ground cumin
1/2 cup EVOO
Salt & pepper to taste

1. Pulse the cilantro in a food processor until coarsely chopped
2. Add pine nuts, cumin, seasoning, pulse on and off until well chopped but not pureed
3. With the food processor running, drizzle in olive oil through the feed tube until smooth and well combined
4. Transfer to a glass jar with a lid and refrigerate covered for up to three days

Marinaded shrimp on skewers



Grilled Shrimp

1.5 lbs large shrimp, peeled and deveined

1. Place shrimp in a bowl and toss with 6 tbsp of pesto
2. Marinate in the refrigerator for 30 to 60 minutes
3. Preheat grill or broiler to high
4. Thread shrimp crosswise on skewers
5. Grill or broil the shrimp 3 inches from the coals or broiler element for 2 - 3 minutes on each side
6. When cooked, remove shrimp from skewers
7. Toss in a bowl with the remainder of pesto, serve immediately

~Sheila Lukins, USA Cookbook




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