Jumbo Shrimp with Basil and Mint Pesto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ cup lightly packed fresh mint leaves
½ cup lightly packed fresh basil leaves
¼ cup pine nuts, toasted
1 garlic clove
¼ cup olive oil
2 Tbsp freshly grated Parmesan
salt and freshly ground black pepper
2 pounds uncooked jumbo shrimp, peeled and de-veined
2 Tbsp extra-virgin olive oil
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Directions: |
Directions:Blend the mint, basil, pine nuts and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper. Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat. Transfer to a platter and serve! |
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Personal
Notes: |
Personal
Notes: Note from Karen Boone – Equip Board Member: This is a very special submission. Susie McGrath was a loyal friend, an incredible mom and a loving wife. Her laugh was contagious and her smile could light up a room. She was also an amazing cook and was always passing along recipes for me to try. As we were pulling this cookbook together, I found a stray print out with a recipe, sent via email, placed inside one of my favorite cookbooks – with a note from Susie that said “this one is so easy and good!”. We miss you, Susie, and think of you every day.
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