Shrimp With Green Chili Pesto Recipes

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.

Steps:

• Toss the shrimp in a medium bowl with the Essence.
• Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

Steps:

• Pre-heat oven to 350° and oil a medium-size casserole dish.
• Bring the chicken broth to a simmer in a saucepan.
• Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
• Remove the shrimp to a bowl and save the broth.
• Cook the onion, garlic and mushrooms in the butter until soft-about 10 minutes.
• Add the flour and stir well.
• Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
• Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
• Heat the sauce in a small skillet and keep warm.
• Steam the corn tortillas a few at a time in the microwave.
• Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
• Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.
• Roll and place seam side down in a lightly oiled casserole.
• When all the tortillas have been rolled, pour the remaining sauce on top.
• Sprinkle with cheese; Bake 25 minutes.
• Sprinkle with chopped tomatoes and serve.
• The usual Mexican-style accompaniments for enchiladas are great served with these-refried beans, ensalada de col, guacamole, etc.

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.

Steps:

• In a blender or food processor add the chiles, cilantro, lime zest, lime juice, nuts, olive oil, and garlic.
• Puree until amost smooth. Stir in the grated cheese, taste and adjust salt to taste.

Steps:

• In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
• Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
• Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

Steps:

• Pesto: Combine the cheese and garlic in food processor and process until blended. Add remaining ingredients for pesto until they make a smooth past. Toss shrimp with pesto in a bowl. Chill, covered, 1 hour or more. Arrange in a single layer on a baking sheet. Bake at 350 degrees for 15-20 minutes or until the shrimp are cooked through. Serve as appetizer or as entree over angel hair pasta.