Asian Pesto With Grilled Shrimp Recipes

GRILLED SHRIMP WITH ASIAN PESTO

Grilled Shrimp with Asian Pesto image

This cilantro-packed pesto puts a new twist on classic Italian basil pesto, and you'll find it just as delicious and versatile. Photo credit: Sydney Kramer from Crepes of Wrath.

Provided by McCormick

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup orange juice
2 tsps McCormick® Ginger, Ground
1 tsp olive oil
1/2 tsp McCormick® Garlic Powder
1/4 tsp McCormick® Sea Salt Grinder
1 pound large shrimp peeled and deveined
2 tbsps toasted slivered almonds
1 cup fresh cilantro leaves
2 tbsps orange juice
1 tbsp olive oil
1 tbsp chopped seeded jalapeno pepper
1/4 tsp McCormick® Ginger, Ground
1/8 tsp McCormick® Sea Salt Grinder

Steps:

Mix orange juice, ginger, oil, garlic powder and sea salt in medium bowl. Reserve 2 tablespoons marinade for brushing. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.
Meanwhile, for the Pesto, place almonds in food processor; cover. Process until finely chopped. Add remaining ingredients; cover. Process until mixture is coarsely chopped. Set aside.
Place shrimp on grill rack sprayed with no stick cooking spray. Grill over medium-high heat 4 to 6 minutes or until shrimp turn pink, turning and brushing with reserved marinade. Serve shrimp with Asian Pesto.

Nutrition Facts : Calories 159 Calories

PESTO SHRIMP

Pesto Shrimp image

Provided by Food Network

Categories appetizer

Time 36m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups fresh basil leaves
4 cloves garlic
1/2 cup olive oil
4 tablespoons toasted pine nuts (pignoli), divided
1/2 teaspoon salt
1/4 cup grated Pecorino Romano
1/4 cup grated Parmesan
2 tablespoons softened butter
1 1/2 pound jumbo shrimp

Steps:

Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter.
Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece.

CILANTRO PESTO GRILLED SHRIMP

Cilantro Pesto Grilled Shrimp image

Shrimp gets the Tex-Mex treatment. Taken from Sheila Lukins "USA Cookbook." These are very addicting, and the cilantro adds an unexpected dash of heat! Prep time includes marinating time.

Provided by yooper

Categories Lunch/Snacks

Time 51m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs large shrimp, peeled,deveined,tails left on (about 36)
3 cups loosely packed cilantro leaves, rinsed and patted thoroughly dry
2 tablespoons pine nuts
1 teaspoon minced garlic
1 pinch ground cumin
salt & freshly ground black pepper, to taste
1/2 cup extra virgin olive oil

Steps:

Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
Set aside to marinate for 30 minutes.
Preheat a grill to high heat, or preheat the broiler.
Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
Remove the shrimp from the skewers and place them in bowl.
Toss with the remaining 6 tablespoons pesto, and serve immediately.
For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
Makes about 3/4 cup.

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