Pistachio Coquito Recipe Recipe For Shrimp
PISTACHIO COQUITO (PUERTO RICAN PISTACHIO COCONUT NOG)
Can't get enough of the authentic Puerto Rican coquito? Why not spice it up a bit with this unique amazing twist of the traditional holiday drink! Pistachio makes the perfect combination with this delicious coconut nog!
Provided by Kitchen De Lujo
Categories Drinks
Number Of Ingredients 8
Steps:
- Start by mixing all ingredients into a blender. Blend ingredients until the mixture is well-combined.
- Strain coquito into an airtight bottle and place inside a refrigerator to chill for a minimum of one hour. Shake the bottle before serving.
- Serve chilled in a lowball glass. Garnish top with ground cinnamon.
PISTACHIO COQUITO
Steps:
- Pour the pistachios into a food processor or high-speed blender and pulse until it becomes the consistency of a paste.
- Add the pistachios and all other ingredients together in a blender and mix well.
- Refrigerate for at least one hour.
- Serve in small glasses and garnish with a dash of cinnamon.
Nutrition Facts : Calories 173 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GRILLED PISTACHIO-LEMON PESTO SHRIMP
Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella. -Amy Jo Dale, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.
Nutrition Facts : Calories 236 calories, Fat 18g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.
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