Oven Roasted Pesto Shrimp Skewers Recipes

Steps:

• Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.
• Position a rack in the upper third of the oven and preheat to 400 degrees.
• Line a large baking sheet with parchment paper.
• In a large bowl, combine the shrimp and pesto and toss until the shrimp are evenly coated.
• Thread 2 shrimp onto each skewer. (The skewers can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours.).
• 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.

Steps:

• 1 1/2 pounds shrimp, roasted using your favorite method, and allowed to cool to room temperature
• Combine all the ingredients except for the oil and shrimp in a food processor. Pulse about 1 minute, slowly pouring the oil into the processor, to make a smooth pesto.
• Serve pesto with the shrimp on the side as a dipping sauce or toss the shrimp with the pesto.

Steps:

• 1. Gather all ingredients. Thaw shrimp if using frozen. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 425 degrees F.
• 2. Prep vegetables: Remove stem and seeds from bell peppers; cut into 1 to 1 1/2 inch squares. Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.) Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)
• 3. Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables and through the head end and tail of shrimp, beginning with a square of bell pepper, then onion, shrimp, zucchini and cherry tomato, ensuring at least 3 shrimp per skewer; place on prepared sheetpan; repeat until all skewers are full (see photos.)
• 4. Brush kabobs with oil to thoroughly coat each piece on all sides.
• 5. Sprinkle all sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
• 6. Roast in preheated 425 degree F oven for 15 minutes; Turn kabobs over and roast for additional 12 to 15 minutes or until vegetables are tender to your preference (I usually go to 15.) If, at any point, you think they are getting too brown, reduce the heat to 400 degrees until done.
• 7. **NOTE: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There may be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-) If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat until veggies are tender and shrimp are pink and no longer translucent, carefully turning kabobs several times, then over direct heat just long enough to add a little char, if desired.
• 8. Use a fork to slide the shrimp and vegetables off of the skewers. Serve as soon as possible. Great with just about anything! Try serving over rice or buttered noodles. Delish!

Steps:

• Cook linguini according to package directions.
• Drain and set aside.
• In a large skillet, melt butter over medium heat.
• Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
• Cook 6 to 8 minutes, while stirring.
• Stir the Parmesan into the creamy mixture, stirring until well mixed.
• Stir in the pesto, and cook for about 5 minutes, until thickened.
• Stir in the shrimp and cook until they turn pink, about 5 minutes.
• Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
• Garnish with grated Romano and freshly ground black pepper.
• Note: this recipe also works well with 1 pound of lump crab instead of shrimp.

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.