Asian Pesto With Grilled Shrimp Recipes

Steps:

• In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
• Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

Steps:

• Preheat a grill to high. Soak six 10-inch wooden skewers in water for at least 30 minutes.
• Meanwhile, make the pesto: Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. Transfer to a bowl and season with salt.
• Make the shrimp: Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. Remove from the grill and drizzle with the red wine vinegar. Remove the shrimp from the skewers, if desired, and serve over mixed greens. Drizzle with some of the pesto and serve the remaining pesto on the side.

Steps:

• Make dressing:
• Blend basil, nuts and vinegar in processor until nuts are finely ground. With machine running, gradually add oil and blend well. Season to taste with salt and pepper. Transfer to small bowl. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Make shrimp:
• Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer. Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes. Remove from heat. Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
• Place rice sticks in medium bowl. Cover with very hot water. Let stand until tender, about 25 minutes. Drain rice sticks. (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite. Drain well; rinse pasta with cold water and drain again.) Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths. Place noodles in medium bowl and toss with enough dressing to coat.
• Combine cabbage, bok choy, green onions and chopped cilantro in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide greens among plates. Top with noodles. Drain shrimp; place atop noodles, dividing equally. Garnish with cilantro sprigs. Pass any remaining dressing separately.