Seafood In Asian Pesto Recipes

SEAFOOD IN ASIAN PESTO

Steps:

• Mix wine and seafood. Let stand in cool place for about 15 min. Lay seafood in a single layer in a heatproof tray. Steam over boiling water until cooked, about 7 min. Drain. Set aside to cool. In a skillet, brown 1/4 c. shallots and 3 T. garlic until crisp. Pour into a small bowl. Add sesame oil. Set aside. In a food processor (or even a blender), pulse all of the rest of the ingredients until pesto is smooth. Add more extra virgin olive oil, if necessary. Combine pesto and cooled seafood. Let stand in a cool place for approximately 1 hour for the flavors to meld. Serve topped with the shallot-garlic-butter-sesame oil mixture. May be sandwiched in individual tortillas or ciabatta or a baguette or served as a pasta or rice salad (see ingredients above) or as a garden salad.

PESTO 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.

ASIAN PESTO WITH GRILLED SHRIMP

Steps:

• In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
• Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

ASIAN BASIL PESTO

Steps:

• Place all ingredients in a food processor; process until smooth. Press plastic wrap onto surface of pesto. Store in refrigerator up to 1 week.

SEAFOOD EN BRODO WITH TARRAGON PESTO

Steps:

• For brodo:
• Preheat oven to 450°F. Divide bones, onions, fennel, carrots, and 1/4 cup oil between 2 rimmed baking sheets; season with salt and pepper and toss to coat. Roast, tossing halfway through, until vegetables are softened and browned, 60-75 minutes.
• Heat saffron and remaining 1/4 cup oil in a large pot over medium-high heat, stirring, until fragrant, about 2 minutes. Add leeks and garlic; season with salt and pepper and cook, stirring often, until golden, 8-10 minutes. Add vermouth; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly reduced, about 3 minutes.
• Add roasted bones and vegetables, parsley stems, lemon zest, bay leaves, peppercorns, and 10 cups water to pot. Bring to a boil, reduce heat, and simmer gently, skimming as needed, until reduced by half, about 1 hour. Strain through a sieve into a clean pot; discard solids. Season with salt.
• For pesto:
• Pulse garlic, parsley, and tarragon in a food processor until very finely chopped. With motor running, slowly add oil, and process until smooth; season with salt and pepper.
• For assembly:
• Return broth to a simmer; add shellfish, cover pot, and cook until shellfish open (discard any that do not open), about 5 minutes. Transfer shellfish to a large bowl and add a ladleful of broth; tent with foil. Season fish with salt and pepper; add to broth in pot. Cover; cook fish gently until opaque throughout, about 4 minutes.
• Divide fish and shellfish among shallow bowls and ladle broth over. Drizzle stew with oil, top with pesto, and serve with toast.
• DO AHEAD: Brodo can be made 3 days ahead. Cover and chill. Pesto can be made 1 day ahead. Press plastic wrap directly on surface and chill.

ASIAN PESTO

Steps:

• In food processor, with motor running, drop garlic through the feed tube and process until finely chopped. Add cilantro, mint, and basil and pulse until coarsely chopped.
• Add macadamia nuts, water chestnuts, lime juice, ginger, chile and sesame oil and pulse to combine. Scrape down sides.
• Slowly add the sunflower oil through the feed tube and process until smooth. Season to taste with salt.

SEAFOOD PESTO PASTA

Steps:

• For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.