Shrimp

Chunky Pesto Shrimp

September 2, 2014 by Kay Leave a Comment

Chunky Pesto Shrimp is a quick appetizer or main dish that is sure to impress everyone at the dinner table.

As promised from yesterday when I featured my Pesto 3 Ways, I am back today with a recipe to utilize one of the pestos. I featured Celery Pesto, Broccoli Kale Pesto and Kale Pesto. All three offer ways to use up extra greens from your garden, CSA share or the farmers market. The added benefit of making a lot of pesto is that it can be frozen to use at a later date.

Chunky Pesto Shrimp starts with fresh shrimp that is sauteed in butter and olive oil and is tossed with pesto. I used Kale Pesto for this recipe and I only pulsed the pesto a couple of times to leave it more chunky.

Feel free to serve this as an appetizer or as a main dish, either way it will be a big hit. If serving it as an appetizer, I like to serve it with crusty bread. If serving this as a main dish serve it on top of pasta or rice (the crusty bread works great here too).

Enjoy!

Chunky Pesto Shrimp

Rating: 51

Yield: 4 Servings

Chunky Pesto Shrimp

Ingredients

1 lb. shrimp, peeled and deveined
1 tsp. butter
2 tsp. olive oil
1/2 - 2/3 cup pesto, get my recipe here

Instructions

Rinse the shrimp under water. Place the shrimp on paper towel and pat dry.
In a large sauce pan, over medium high heat, add the olive oil and butter. Once melted, place the shrimp in the pan, making sure that the shrimp is not touching each other.
Cook for 1 1/2 minutes, then turn the shrimp over. Cook until the other side of the shrimp turns pink. Add the pesto and stir to combine. Remove from the heat and serve immediately.

http://www.lovefoodwillshare.com/chunky-pesto-shrimp/

Add shrimp to the pan with the olive oil & butter in it, lightly salt and pepper the shrimp.

Turn the shrimp over when it turns pink on one side.

Add the pesto and stir to combine.

I love how the pesto clings to the shrimp.

Serve with crunchy bread.

You can use what ever pesto you like.

Chunky Pesto Shrimp

Shrimp Goodness

Shrimp Scampi

February 10, 2014 by Kay 6 Comments

Shrimp Scampi tastes like you spent hours in the kitchen but comes together in under 30 minutes!

Shrimp Scampi

I whipped up this recipe on Friday evening before the Hubby and I started to watch Lost from the beginning. We watched it when it was on TV but didn’t get to see or didn’t pay close enough attention to get all the details of the show.

It’s as good today as it was when it was on all those year’s ago. We are watching it on Netflix. Do you have Netflix? If not, you must, it is the best. My only problem is I tend to spend too much time in front of the TV and neglect other things I need to be doing (like housework).

Back to the recipe….you saute garlic in olive oil and butter, then you toss in the shrimp and some spices.

Try standing your fork up in the middle of your pasta!

After the shrimp has been sauteed for a few minutes you toss in the linguine and mix it all up and voile, your dish is ready. Just plate it up and toss on some freshly grated parmesan and some herbs if you like.

Garlicky, Buttery Shrimp

Serve this up with a salad or try my recipe for Pesto Cheese Bread and you have a nice dinner to share with your Sweetie!

Shrimp Scampi

Rating: 51

Serving Size: 4 Servings

Shrimp Scampi

Ingredients

12 ounces of linguine, cooked according to package directions
2 tbsp. butter
2 tbsp. olive oil
4 cloves of garlic
1 lb. shrimp, deveined and shells removed, patted dry
1 tsp. salt
½ tsp. pepper
½ tsp. paprika
Parmesan cheese for garnish
Fresh parsley or oregano for garnish, optional

Instructions

While the pasta is cooking, heat a pan over medium heat and add the butter and olive oil. Mince the garlic and add it to the pan, sauté for 1 minute and add the shrimp, salt, pepper and paprika. Saute until the shrimp are pink, approx. 5 minutes, stirring frequently.
Take the pan off the heat and add the pasta and stir to combine and you are ready to serve. Top with parmesan cheese and parsley or oregano if desired.

Notes

I used fresh shrimp for this recipe. If you use already cooked shrimp, you won't need to saute the shrimp as long. Make sure the shrimp are thawed before making them.

http://www.lovefoodwillshare.com/shrimp-scampi/

Enjoy!

Greek Shrimp

January 31, 2014 by Kay 6 Comments

I am a huge fan of shrimp. I can pretty much eat them in any form. Today’s recipe for Greek Shrimp has moved high on my list of my favorite shrimp recipes.

Greek Shrimp

You start this recipe on the stove and saute onions, then add in tomatoes and spices.

Then you pile half of this mixture into an oven safe dish, add in the shrimp and then pile on the last of the tomato mixture.

Pour the feta cheese, I used garlic herb, on top of the mixture and bake the Greek Shrimp so all the flavors blend and the juices thicken.

The feta shrimp really completes this dish. I served it on french bread but you could easily make this a full meal and serve it over rice or noodles.

Enjoy!

Greek Shrimp

Rating: 51

Greek Shrimp

Ingredients

1 ½ lbs. shrimp, cooked
Olive oil
1 medium onion, chopped
2 green onion, optional
2 tsp. fresh garlic
28 oz. can diced tomatoes
½ cup white wine
1 tsp. oregano
Salt & pepper to taste
Red chili flakes to taste
4 ounces Feta cheese, crumbled (I used Garlic & Herb)

Instructions

Preheat oven to 350 degrees. Dry shrimp with some paper towel and set aside.
In a large skillet, heat oil and fry onions until transparent. Add green onions (optional) and garlic. Cook for 2 more minutes. Add the tomatoes, wine, oregano, salt, pepper and chili flakes. Cook for 30 minutes or until the liquid has dissolved.
Spoon half the tomato mixture into a baking dish. Add shrimp and add the rest of the tomato mixture. Sprinkle with the feta cheese. Bake for 20-25 minutes until bubbly. Serve with hot French bread as an appetizer or serve with rice or pasta for a main dish.

http://www.lovefoodwillshare.com/greek-shrimp/

Shrimp

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