GRILLED PESTO SHRIMP SKEWERS
Steps:
- Fill a dish with water and soak skewers for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread shrimp onto skewers; place on a large serving dish. Brush skewers with 1 ounce pesto.
- Grill shrimp skewers on the preheated grill until they are bright pink on the outside and the meat is opaque, about 4 minutes per side. Brush cooked shrimp with 1 ounce pesto. Sprinkle with basil and serve with remaining pesto and lemon slices.
Nutrition Facts : Calories 103 calories, Carbohydrate 2.3 g, Cholesterol 89.9 mg, Fat 5.7 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 1.5 g, Sodium 185.8 mg
GRILLED SHRIMP WITH WALNUT PESTO
Provided by Alex Guarnaschelli
Time 25m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 339, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 243 milligrams, Sodium 423 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 32 grams, Sugar 1 grams
GRILLED LEMON-PESTO SHRIMP AND SCALLOPS
Grilling imparts a pleasant smoky flavor to shrimp and scallops coated in store-bought pesto. Have it ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix all ingredients. Place seafood mixture in grill basket (grill "wok").
- Cover and grill seafood mixture over medium heat 10 to 12 minutes, shaking basket or stirring seafood mixture occasionally, until shrimp are pink and firm and scallops are white.
Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
ASIAN PESTO WITH GRILLED SHRIMP
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.
GRILLED PISTACHIO-LEMON PESTO SHRIMP
Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella. -Amy Jo Dale, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.
Nutrition Facts : Calories 236 calories, Fat 18g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.
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- Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
- In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
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