Asian Pesto With Grilled Shrimp Recipes

GRILLED PESTO SHRIMP

Grilled Pesto Shrimp image

Whether you serve this grilled shrimp for dinner or as an appetizer, it disappears in a flash. Make extra!

Provided by Jennifer Segal

Categories Dinner

Time 40m

Yield 4 - 6

Number Of Ingredients 9

Ingredients

2 pounds extra large (26/30) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
6 tablespoons extra virgin olive oil
1 cup basil leaves
3 large garlic cloves, roughly chopped
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ cup grated Parmigiano-Reggiano
¼ cup walnuts
1 lemon, cut into wedges, for serving (optional)

Steps:

Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 258, Fat 17, Carbohydrate 3 g, Protein 23 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 922 mg, Cholesterol 194 mg

GRILLED SHRIMP WITH ASIAN PESTO

Grilled Shrimp with Asian Pesto image

This cilantro-packed pesto puts a new twist on classic Italian basil pesto, and you'll find it just as delicious and versatile. Photo credit: Sydney Kramer from Crepes of Wrath.

Provided by McCormick

Categories Entrees,

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup orange juice
2 tsps McCormick® Ginger, Ground
1 tsp olive oil
1/2 tsp McCormick® Garlic Powder
1/4 tsp McCormick® Sea Salt Grinder
1 pound large shrimp peeled and deveined
2 tbsps toasted slivered almonds
1 cup fresh cilantro leaves
2 tbsps orange juice
1 tbsp olive oil
1 tbsp chopped seeded jalapeno pepper
1/4 tsp McCormick® Ginger, Ground
1/8 tsp McCormick® Sea Salt Grinder

Steps:

Mix orange juice, ginger, oil, garlic powder and sea salt in medium bowl. Reserve 2 tablespoons marinade for brushing. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.
Meanwhile, for the Pesto, place almonds in food processor; cover. Process until finely chopped. Add remaining ingredients; cover. Process until mixture is coarsely chopped. Set aside.
Place shrimp on grill rack sprayed with no stick cooking spray. Grill over medium-high heat 4 to 6 minutes or until shrimp turn pink, turning and brushing with reserved marinade. Serve shrimp with Asian Pesto.

Nutrition Facts : Calories 159 Calories

PESTO SHRIMP

Pesto Shrimp image

Provided by Food Network

Categories appetizer

Time 36m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups fresh basil leaves
4 cloves garlic
1/2 cup olive oil
4 tablespoons toasted pine nuts (pignoli), divided
1/2 teaspoon salt
1/4 cup grated Pecorino Romano
1/4 cup grated Parmesan
2 tablespoons softened butter
1 1/2 pound jumbo shrimp

Steps:

Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter.
Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece.

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