SHRIMP AND CILANTRO PESTO QUESADILLA
Cilantro adds its sharp green presence to this quesadilla, which is topped with a sprinkling of brassy ancho chile powder.
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
- Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
- Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
- In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
- Yield: 1 cup
SPEEDY SHRIMP FLATBREADS
My husband and I are hooked on flatbread pizzas, especially this shrimp flatbread pizza recipe. I make at least one a week just to have something tasty around as a snack. This one came together easily because I had all the ingredients on hand. -Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Place flatbreads on a baking sheet. Spread with cheese; top with shrimp and tomatoes. Bake until heated through, 4-6 minutes. Sprinkle with basil. If desired, serve with lemon wedges.
Nutrition Facts : Calories 634 calories, Fat 41g fat (24g saturated fat), Cholesterol 263mg cholesterol, Sodium 1163mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
SPICY SHRIMP AND CHICKPEA SALAD
This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.
Provided by Yasmin Fahr
Categories dinner, weekday, salads and dressings, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
- Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
- Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
- Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.
PASTA WITH SHRIMP AND CILANTRO-LIME PESTO
DH and I made this tasty shrimp linguine for lunch today and thought it was very good. We have plenty of leftovers. This is from the July 2010 "Bon Appetit."
Provided by Dr. Jenny
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt. (Pesto can be made 1 day ahead. Cover and chill).
- Cook linguine in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain.
- Meanwhile, heat remaining 1 Tb oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
- Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve.
Nutrition Facts : Calories 821.5, Fat 33.2, SaturatedFat 6, Cholesterol 181.5, Sodium 271.6, Carbohydrate 88.7, Fiber 4.1, Sugar 2.8, Protein 40.1
SHRIMP FLAT BREAD WITH CHICKPEA PUREE AND CILANTRO PESTO
Make and share this Shrimp Flat Bread With Chickpea Puree and Cilantro Pesto recipe from Food.com.
Provided by Vicki in CT
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all chickpea puree ingredients in a food processor and process until smooth. Season with salt and pepper.
- Heat flat bread on grill.
- Spread 1/4 cup of the chickpea puree over each warmed flat bread. Sprinkle with some of the goat cheese. Place 4 grilled shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper.
Nutrition Facts : Calories 811.5, Fat 60, SaturatedFat 17.7, Cholesterol 87.7, Sodium 724.4, Carbohydrate 44.4, Fiber 8.7, Sugar 7.2, Protein 28.6
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