Shrimp Skewers With Almond Pesto

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  • 24 lrg Shrimp, (about 3/4 lb.), peeled
  • 24 x 6" wooden skewers, soaked in cool water in refrigerator one hour
  • 1/4 c. Extra virgin olive oil
  • 1 tsp Salt
  • 1 tsp White pepper, freshly grnd
  • 1/4 c. Fresh basil leaves, minced
  • 1 Tbsp. Blanched garlic, minced
  • 1 c. Parsley leaves, washed, loosely packed, large stems removed
  • 1 c. Basil leaves, firmly packed
  • 2 Tbsp. Blanched garlic, minced
  • 1 Tbsp. Almonds, finely grnd
  • 3/4 c. Extra virgin olive oil
  • 1 tsp Salt
  • 1 tsp White pepper, freshly grnd
  • 2 Tbsp. Fresh lemon juice


  1. Straighten each shrimp and stick a skewer through. Arrange on a large platter or possibly baking pan. In a small bowl, combine the marinade ingredients and mix well. Pour over the shrimp, turning to coat well. Chill 2 to 3 hrs.
  2. Prepare the sauce. In a blender, combine the parsley, basil, garlic, almonds and a little of the oil and puree. With the motor running, slowly pour the remaining oil through the opening and blend till smooth. Season with salt, pepper and lemon juice. Scrape into a small serving bowl and set aside.
  3. Heat a grill or possibly oven broiler. Arrange the skewers of shrimp on the grill or possibly under the broiler close to the flame, being careful which the bare ends of the skewers are not over (or possibly under) the flame. Grill about 2 min a side. Don't overcook.
  4. Place the dipping sauce in the center of a serving platter. Arrange the skewers around the sauce and serve immediately.


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)