Texas Pesto Shrimp Over Rice Recipes

EASY PESTO SHRIMP

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.

PESTO SHRIMP AND RICE BOWL

Steps:

• Enjoy this refreshing rice bowl topped with pesto-coated shrimp, juicy tomatoes, crisp pepper and olives. Garnished with freshly chopped basil and nuts, it's a tempting, quick and tasty dish. Step 1
• Heat rice according to package directions. Step 2
• Toss shrimp with pesto in a microwave-safe container. Microwave on MEDIUM for 45 to 60 seconds, or until heated through. Step 3
• Top rice with pesto shrimp, cherry tomatoes, olives and yellow pepper. Garnish with basil and pine nuts. Recipe Tips Substitute pine nuts with chopped almonds or walnuts, if you prefer. Serve this dish with a lemon wedge, if desired.

SHRIMP SCAMPI OVER PESTO COUSCOUS

Steps:

• Make the pesto: In the bowl of a food processor, pulse together the basil, 1 tablespoon garlic, walnuts, and Parmesan cheese. With the food processor running, slowly drizzle in cup oil. Season with salt and pepper.
• Make the couscous: In a medium saucepan over medium-high heat, bring 2 cups of water and 1/2 teaspoon of salt to a boil. Remove from the heat, stir in the couscous, cover, and let stand for 5 minutes, or while you cook the shrimp. When you are ready to serve, stir half the pesto into the couscous.
• Cook the shrimp: In a large skillet over medium heat, add 1 tablespoon oil, 1 tablespoon garlic, and red pepper flakes, and cook for 30 seconds. Add the broth and lemon juice, and cook until it bubbles. Add the shrimp, season with salt and pepper, give it a good stir, and cook until the shrimp is pink and cooked through, about 3-4 minutes. Remove the pan from the heat and stir in the parsley. Serve immediately, spooning the shrimp and sauce over the Pesto Couscous.

TEXAS STYLE PESTO WITH PORK TENDERLOIN AND SPANISH RICE

Steps:

• Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
• To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
• Preheat the oven to 350 degrees F.
• In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
• To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

CREAMY PESTO-SHRIMP & RICE

Steps:

• Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp, garlic and lemon juice; cook and stir 2 min.
• Whisk Neufchatel, pasta sauce, milk and pesto until smooth; add to skillet. Cook and stir 2 min or until heated through.
• Serve over rice. Sprinkle with parsley.

ONE-PAN LEMON SHRIMP AND RICE WITH PESTO

Steps:

• Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
• Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
• Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.