Seafood & Fish Recipes

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.

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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

Fish Tacos with Pineapple Salsa is a healthy recipe of spicy fish that is topped with fresh ingredients that come to life in your mouth.

I used a basic white fish in this recipe but feel free to use tilapia or orange roughy. The fish was actually caught by my husband, Mr. B, who loves to ice fish in the cold winter months in Wisconsin. This is not something that sounds like fun to me, but it is for him and that’s all that matters. I am the lucky one because I get to prepare the fish and come up with new recipes.

This is my first attempt at making fish tacos and I must say I would rate Fish Tacos with Pineapple Salsa a 5 Star recipe. I used a mix of spices to massage into the fish and I used my flat side griddle to cook them which only takes minutes.

Fresh salsa made with fruit is the bomb! Pineapple was on special at the grocery store, so I decided to make Pineapple Salsa to go on the fish tacos. The heat of the jalapenos in the salsa compliments the pineapple and the fish.

The chipotle cream sauce adds another element of heat to Fish Tacos with Pineapple Salsa, but more of a smoky heat rather than a spicy heat. Put all the elements together and you have Fish Tacos with Pineapple Salsa and Chipotle Cream Sauce, super yum!

Enjoy!

Fish Tacos with Pineapple Salsa

Rating: 51

Yield: 8 - 10 Tacos

Fish Tacos with Pineapple Salsa

Ingredients

Pineapple Salsa:
1 ½ cups fresh pineapple
1 medium sweet red pepper
½ cup onion
1 jalapeno
¼ cup cilantro
1-2 tbsp. fresh lime juice
Salt & Pepper
Chipotle Cream Sauce:
½ cup plain yogurt
¼ cup mayonnaise
Zest and juice of 1 lime
1 chipotle pepper, minced plus 1-2 tsp. adobo sauce
pinch of salt
½ - 1 tsp. sugar, optional
Chili Rubbed Fish:
1 lb. white fish, tilapia or orange roughy
1 tbsp. olive oil
3 tbsp. fresh lime juice
2 tsp. agave or honey
1 tsp. garlic powder
1 tbsp. chili powder
1 tsp. cumin
¼ tsp. cayenne pepper
Pinch of salt and pepper
Olive oil for cooking

Instructions

For the salsa: Cut the pineapple, red pepper, onion into small chunks and add to a bowl.
Mince the jalapeno, removing the seeds and membrane and add to the bowl, if you like a lot of heat keep the membranes in. * Chop the cilantro and add to the bowl. Add the lime juice and stir everything together and add a dash of salt and pepper. Let marinate for 30 minutes.
For the cream sauce: In a blender or food processor add the yogurt, mayonnaise, zest & lime juice, chipotle pepper, adobo sauce and salt, pulse to combine. Taste the sauce, add more adobo sauce if you want a little more heat. If the sauce is too acidic, add some sugar.
For the fish: In a glass bowl, add the oil, lime juice, agave, garlic powder, chili powder, cumin, salt and pepper. Stir to combine.
Pat the fish with paper towel to soak up any extra liquid. Add the fish to a glass bowl. Mix the rub into the fish using your hands or a tongs. Cover the bowl and let marinade for 30-40 minutes.
Pre-heat a griddle or frying pan over medium heat. Brush the surface with a small amount of olive oil. Add the fish and cook for 2-3 minutes and turn over and cook for another 2-4 minutes. The time will depend on the thickness of your fish, mine were very thin. Cover the fish with foil to keep warm.
On the same griddle or fry pan, warm the corn tortillas, about 15 seconds per side.

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