Random header image... Refresh for more!

quick shrimp skewers

Here’s another great appetizer for summer. If you don’t want to heat up the kitchen, use a grill basket and cook the shrimp outside.

Mixed Herb Pesto Shrimp Skewers

Mixed Herb Pesto Shrimp Skewers

Pesto
3 cups fresh basil leaves, packed
1 cup pine nuts, toasted
1 cup freshly grated Parmesan cheese
1/2 cup fresh Italian parsley leaves, packed
1/4 cup fresh tarragon leaves
1/4 cup fresh mint leaves
4 garlic cloves, peeled
2/3 cup olive oil

Skewers
2 pounds frozen uncooked peeled and deveined medium shrimp, about 60 total, thawed
1/2 teaspoon red pepper flakes

Pesto: Place basil, pine nuts, Parmesan, parsley, tarragon, mint, and garlic in a food processor. Blend until herbs are finely chopped. Add oil with the machine running, trough the feed tube, and blend to coarse puree. Season pesto to taste with salt and pepper. Transfer to small bowl.

soak

Skewers: Position a rack in the upper third of the oven and preheat to 400 degrees. Line a large baking sheet with foil. Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.

In a bowl, combine the shrimp and half of the pesto and toss until the shrimp are evenly coated. Thread 2 shrimp onto each skewer.

Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes. Roast the shrimp until just opaque throughout, 8 to 10 minutes. Transfer the shrimp skewers to a warmed platter and serve immediately with the remaining pesto on the side.

Makes 30 skewers


Print pagePDF pageEmail page
Related Posts with Thumbnails

0 comments

There are no comments yet...

Kick things off by filling out the form below.

Leave a Comment