Pesto shrimps
Pesto shrimps feature the vibrant flavors of coriander and garlic mixed with rich parmesan and cashews, creating a fresh and zesty dish. This easy recipe is perfect as a light dinner or appetizer, served over a bed of lettuce and drizzled with lemon juice.
Cook time 0 min
Prep time 15 min
Ingredients:
1/4 cup coriander leaves2 garlic cloves
3/4 cup grated parmesan cheese
1/3 cup cashew
1 tbsp olive oil
8 oz shrimps
1 cup lettuce
1 tbsp lemon juice
Pesto shrimps is a delicious and easy-to-make dish that combines the fresh flavors of coriander, garlic, and lemon with the rich taste of parmesan and cashews. This recipe is perfect for a light dinner or a tasty appetizer. Follow these steps to create a flavorful meal that will impress your guests and satisfy your taste buds.
Instructions:
- In a food processor, combine the coriander leaves, garlic cloves, grated Parmesan cheese, and cashews.
- Pulse the ingredients until they are finely chopped.
- Gradually add the olive oil while continuing to process the mixture until smooth. If needed, add a bit more olive oil for a thinner consistency.
- Taste and adjust seasoning if required. Set the pesto aside.
- Heat a non-stick skillet over medium heat.
- Add the shrimps to the skillet. Cook for about 2-3 minutes on each side, until pink and opaque through.
- Once cooked, remove the shrimps from the heat and place them in a mixing bowl.
- Add the prepared pesto to the bowl with the cooked shrimps.
- Gently toss until the shrimps are evenly coated with the pesto sauce.
- Lay a bed of chopped or whole lettuce leaves on a serving plate.
- Spoon the pesto-coated shrimps over the lettuce bed.
- Drizzle with freshly squeezed lemon juice to add a tangy freshness.
- Serve immediately while the shrimps are warm. Enjoy your delicious pesto shrimp dish!
In just a few simple steps, you can prepare a mouthwatering pesto shrimps dish that's sure to be a hit at any meal. The combination of fresh ingredients and rich flavors makes this recipe a go-to option for a quick and satisfying dinner. Serve it on a bed of lettuce for a fresh and healthy touch.
Pesto shrimps FAQ:
Shrimp are fully cooked when they turn pink and opaque, and their internal temperature reaches 120°F (49°C). This usually takes about 2-3 minutes per side when sautéing.
Yes, you can use frozen shrimp. Be sure to thaw them completely before cooking for even results. Thaw in the refrigerator overnight or place in a bowl of cold water for quicker results.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving again.
You can use nutritional yeast for a dairy-free option, or Pecorino Romano as a different cheese option. Adjust the quantity to taste.
Yes, you can make the pesto ahead of time. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for longer storage.
Cooking Tips:
- Ensure the shrimps are deveined and cleaned properly before cooking.
- To blend the pesto smoothly, you can use a food processor or a blender.
- Toast the cashews lightly before blending to enhance their flavor.
- Adjust the amount of olive oil to achieve your desired pesto consistency.
- Marinate the shrimps in the pesto sauce for 20-30 minutes for enhanced flavor.
- For added texture, you can also include cherry tomatoes or bell peppers in the dish.
- Serve with a side of crusty bread or over pasta for a complete meal.
Nutrition Facts
24 ServingsCalories 30kcal
Protein 2.40g
Carbohydrates 1.23g
Fiber 0.11g
Sugar 0.13g
Fat 2.32g
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