Cilantro Pesto Grilled Shrimp Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
• Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
• Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
• In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
• Yield: 1 cup

Steps:

• Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
• Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
• Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
• Preheat the grill to medium-high.
• Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

Steps:

• In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
• Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.;
• Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.