SHRIMP PANINIS WITH PESTO MAYO
This is one of my most favorite sandwiches! I just sounded good together and oh my was it ever!
Provided by Amy H.
Categories Sandwiches
Time 30m
Number Of Ingredients 17
Steps:
- 1. In a blender, mix together the mayonnaise and lemon juice, basil, garlic, and Worcestershire. Season to taste with salt and pepper. Set aside and chill until ready to use.
- 2. Pat shrimp with a paper towel until completely dry. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.
- 3. Heat a large skillet over medium heat, and add butter and olive oil. When the butter melts, raise the heat to medium-high, and add shrimp all on one side. Cook the shrimp until pink and cooked through, about 5 minutes. Toss shrimp with 1 Tbsp. lemon juice.
- 4. Grill bread on a griddle pan in butter flavor cooking spray until lightly browned.
- 5. Spread mayonnaise on to both sides of bread, add shrimp, leaf lettuce and sliced roma tomato. Makes 4 sandwiches
BASIL PESTO MAYONNAISE
This is far too easy to be so good! Try this on any sandwich - grilled paninis, wraps, even grilled cheese! Terrific on chicken, just spread on chicken on bake. How about a dip?! I could go on.... Enjoy!
Provided by Nif_H
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mix well and refrigerate, preferably for at least an hour and up to 24 hours.
SUMMERY SHRIMP WITH PESTO
This is "preppy" because it's pink and green. It's a summer recipe because home gardeners end up with too much basil and too many zucchini in July and August. I like to serve the pesto on the side because it is very potent and this way each person can control the potency.
Provided by anniegolden
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 35m
Yield 3
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
- Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
- Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
- Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
- Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
- Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 37.2 g, Cholesterol 192.6 mg, Fat 19.4 g, Fiber 3.9 g, Protein 26.6 g, SaturatedFat 6.4 g, Sodium 574 mg, Sugar 3.2 g
CREAMY PESTO SHRIMP
One of our family's favorites, it's also great when made with crab meat instead of the shrimp.
Provided by Loretta Buffa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
- Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
- Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g
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