EASY PESTO SHRIMP
Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
Provided by Sonja Overhiser
Categories Main Dish
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- If necessary, thaw the shrimp.
- Pat the shrimp dry.
- In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
- Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
- Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.
Nutrition Facts : Calories 140 calories, Sugar 0.2 g, Sodium 220.5 mg, Fat 14.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 2.4 g, Cholesterol 11.4 mg
GRILLED PESTO SHRIMP
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
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
PARSLEY PAPRIKA PESTO SHRIMP COCKTAIL SAUCE
Provided by Aida Mollenkamp
Time 5m
Yield 1 1/2 cups of Sauce
Number Of Ingredients 7
Steps:
- Place everything except oil in a food processor fitted with a blade attachment. With food processor running, slowly pour in oil until fully incorporated; season with additional salt, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
- Serve with cooked and chilled shrimp.
SHRIMP CROSTINI
Without a doubt my finest creation! If you like it spicy, you can add a splash of your favorite hot sauce.
Provided by E. Nigma
Categories < 30 Mins
Time 30m
Yield 32 crostini, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Slice baguette on the diagonal into 1/4 inch slices. Lightly brush one side of slices with olive oil and rub with cut clove of garlic. Place on baking sheet and toast in oven for 10-15 minutes or until golden brown.
- Heat olive oil in skillet on medium heat. Add garlic, onion, and red pepper and saute for 3 to 4 minutes until translucent. Add shrimp and saute until shrimp curls and just turns pink. Remove from heat immediately.
- Place cooked shrimp, onion, and red pepper in food processor. Add parsley, mayonnaise, Parmesan, and lemon juice and pulse until shrimp is chopped, but do not puree. Season with salt and pepper to taste.
- Spoon mixure onto toasted baguette slices. Garnish with minced parsley.
Nutrition Facts : Calories 76.7, Fat 3.1, SaturatedFat 0.5, Cholesterol 60.8, Sodium 312.1, Carbohydrate 4.7, Fiber 0.4, Sugar 0.9, Protein 7.4
BELL PEPPER AND ONION CROSTINI WITH PESTO
Categories Onion Pepper Appetizer Bake Summer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Soy Free Kosher
Yield Makes 60 crostini
Number Of Ingredients 19
Steps:
- Make toasts:
- Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
- Cook peppers and onions:
- Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
- Make pesto while peppers cook:
- Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
- Assemble crostini:
- Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.
SHRIMP-ONION CROSTINI WITH ALMOND-PARSLEY PESTO
These crostinis are really festive looking, a satisfying appetizer or side using typical italian flavors and commonly found ingredients. Note that the ingredient measures are approximations, I made this on a whim and didn't measure anything.
Provided by Russell Cooks
Categories European
Time 50m
Yield 6 crostinis, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Make the pesto (this can be done ahead): Stick a palmful of almonds, a small handful of parsley, and a heart attack-inducing amount of salt in a food processer until it's nice and crumbly (don't worry about the salt, the pesto will be eaten in small portions!) Beat together about a tablespoon of softened butter with a couple glugs of olive oil until the butter floats around in little clumps. Mix oil mixture and almond/parsley mixture together and add freshly ground pepper. Taste it because it probably needs more salt, then plastic-wrap your container and put it in the fridge for later or continue the recipe.
- Preheat the broiler.
- If you're using fresh shrimp, shell and take the yucky stuff out, butterfly, then cook, saute, or grill with olive oil and black pepper. If using pre-cooked shrimp, thaw.
- Thinly slice the onion, and preserve the circle shape while saute-ing gently in oil just until tender, ~5 minutes.
- Slice the bread 1-1.5 inches thick and lay out on an ungreased baking sheet. Brush with olive oil.
- Thinly slice tomatoes, cover each crostini with one layer (either one slice from a big tomato or three slices from a grape tomato).
- Place a slice of the onion on top of each tomato, lay one (jumbo) or two (small) shrimp on top of the onion. Sprinkle chopped green onion over the tops.
- Broil until the bread is nice and toasty, about 10 minutes.
- Spoon a small amount of pesto onto each crostini, and serve.
- For bonus points, sprinkle with mozerella cheese!
Nutrition Facts : Calories 522.1, Fat 19.4, SaturatedFat 5.2, Cholesterol 254.2, Sodium 1624.9, Carbohydrate 49.9, Fiber 5.4, Sugar 4.9, Protein 37.1
More about "shrimp onion crostini with almond parsley pesto recipes"
SHRIMP AND PESTO CROSTINI | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 98 per servingTotal Time 23 mins
- Preheat oven to 425°F. Using a serrated knife, diagonally slice the bread. Arrange bread slices on two large baking sheets. If desired, brush each slice lightly with olive oil. Bake for 8 to 10 minutes or until light brown, turning slices over once halfway through baking.
- Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp; halve shrimp lengthwise. Rinse shrimp; pat dry with paper towels. In a large skillet cook shrimp and garlic in hot butter over medium heat for 2 to 3 minutes or until shrimp are opaque. Spread bread slices with pesto; top with shrimp and tomatoes. Sprinkle with cheese. If desired, bake in the 425°F oven for 3 to 5 minutes or until cheese melts.
CREAMY PESTO SHRIMP (QUICK DINNER) - SALLY'S BAKING …
From sallysbakingaddiction.com
5/5 (28)Category DinnerCuisine AmericanTotal Time 25 mins
- In a large skillet over medium heat, melt the butter. Add the minced garlic and 1/3 cup (80ml) half-and-half. Stir to combine, then bring the half-and-half to a simmer. Once simmering, add the shrimp. Cook for 1 minute, then add the halved cherry tomatoes. Stir and cook until shrimp is nearly cooked through, just about pink on both sides. Stir in the remaining half-and-half, the lemon juice, and parmesan cheese. Cook for 1 minute. (Shrimp should be fully cooked by this point. If not, keep cooking until it’s pink.)
- Remove from heat, then immediately stir in the pesto while everything is still hot. Serve plain, over cooked pasta, rice, or even zucchini noodles. Sprinkle with fresh basil and extra parmesan cheese, if desired.
PESTO AND GARLIC SHRIMP BRUSCHETTA RECIPE
From foodiecrush.com
SHRIMP CROSTINI | PAULA DEEN
From pauladeen.com
SHRIMP PESTO PASTA – A COUPLE COOKS
From acouplecooks.com
10 BEST SHRIMP CROSTINI RECIPES | YUMMLY
From yummly.com
SHRIMP AND PESTO CROSTINI RECIPE | MOMS NEED TO KNOW
From momsneedtoknow.com
SHRIMP PESTO PASTA - DINNER AT THE ZOO
From dinneratthezoo.com
CALABRIAN SHRIMP & PROSCIUTTO CROSTINI - BLUE APRON
From blueapron.com
PARSLEY PESTO SHRIMP PASTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HOLIDAY CROSTINI - 8 DELICIOUS WAYS! | RECIPETIN EATS
From recipetineats.com
12-MINUTE PESTO SHRIMP RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SPAGHETTI SQUASH WITH PESTO AND SAUTéED SHRIMP - THE ROASTED …
From theroastedroot.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love