Thursday, May 21, 2009

Meal idea: broiled pesto shrimp

This post is more of a meal idea than an actual recipe. It's really quick to put together and have a dinner in minutes! The basic premise is to thaw out some frozen raw shrimp, toss them in pesto, and broil them for 3 minutes (or until they turn pink). That's it! You're done! For pesto, I usually just throw whatever herb we have that looks good into a food processor along with whatever nuts I have. Tonight I had a big bunch of parsley, so I threw that in there with a handful of walnuts and a few green onions for bite, lemon zest and juice and a pinch of red pepper flakes for kick, and extra virgin olive oil to thin it to the right consistency. If you really like pesto, you can make a lot at once and freeze it in an ice cube tray, then pop the cubes out and store in a baggie - this way you can grab both the shrimp and the pesto from the freezer at the same time and make this even more of a convenience meal.

I had some extra pesto tonight so I chopped up some zucchini and yellow summer squash, tossed them in the extra pesto, and broiled them too. We also had a fennel salad on the side. Just thinly slice a fennel bulb and dress with extra virgin olive oil and lemon juice. You can add some minced parsley, fennel fronds, or lemon zest if you want to get a little bit fancy.


Kimberly said...

Yum, Elizabeth! I am a pesto fanatic, and I love this recipe. I also like your variation of a traditional pesto recipe, using onion instead of garlic! You go, girl!

I just nominated you on Nourishing Gourmet as one of my favorite blogs.


Yummy said...

This looks so good - now I want lunch! I like how you threw lemon into the pesto, I do that too. It really makes all the flavors pop!
I make pesto at least once a week- people think it is so complicated but like you said, you can use any herbs or greens you have on hand and just add nuts and spices for a different combo every time. It makes a great flavor booster to liven up eggs, veggies and meats.

Autismland Penny said...

what a great idea! I love how you use whatever herb. I don't know why I had never thought of that! You make some great recipes!

Marc said...


Looks YUMMY!!!
Do you grow your own herbs???


Darcey Blue said...

Thanks for the idea! I made this last night with nettle sweet clover pesto, and tossed the shrimp w yellow squash and onions to cook. You are a great cook!

Keri said...

This looks wonderful! I just found your blog today and can't wait to start going through all the great recipes you have posted.

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Elizabeth said...

Kimberly - Thanks so much for the nod!

Yummy Gatherer - Lemon is my secret weapon pesto ingredient. Makes everything taste better!

Chef Penny - Thanks!

Marc - Thanks! I wish I grew my own herbs. :) I just buy them from the store though.

Shamana - Thanks so much! I've never had sweet clover but I bet it tastes great.

Keri - Thanks! Hope you find something that appeals to you. :)

Jenny - I'll email you.

aurelia said...

Linked to you from Son of Grok. Glad I did!

Pesto chicken is one of my favorite summer go-to meals. This looks even easier.

I'll be trying it soon.

Anonymous said...

✓Looks delicious