SHRIMP WITH CILANTRO-MINT PESTO
Adapted by those food mavens at The Tmes-Picayune from "Al Roker's Big Bad Book of Barbecue," this recipe makes 2 cups of pesto, enough for up to 4 pounds of seafood or chicken, and it's great on vegetables, too.
Provided by Busters friend
Categories < 4 Hours
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
- For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
- Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.
Nutrition Facts : Calories 380.8, Fat 18.4, SaturatedFat 3.2, Cholesterol 348.4, Sodium 677.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.3, Protein 47.7
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Nameless Mare
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler shrimp dishes in the future.
hosan rahman
[email protected]I've made this dish several times and it's always a crowd-pleaser. The shrimp are always cooked perfectly and the pesto is always flavorful.
Kalab Zinaye
[email protected]Great recipe! I used a pre-made pesto and it turned out great.
Wafa Jani
[email protected]I made this dish last night and it was a hit with my family! The shrimp were cooked perfectly and the pesto was delicious. I will definitely be making this again.
angela ramirez
[email protected]The mint in the pesto was a nice touch. It gave the dish a refreshing flavor.
Flem Flam
[email protected]Easy to make and packed with flavor. Will definitely be making this again!
Tony Ward
[email protected]Fantastic dish! The flavors of the cilantro, mint, and pesto complemented the shrimp perfectly.