Some cosmetic changes in preparation for larger site changes in the works.


Rec: Skewered Rosemary Shrimp with Mint Pesto....really good

Veteran Member
6118 posts
Joined: Dec 9, 2005


Posted to Thread #9218 at 3:43 pm on Dec 30, 2007

Skewered Rosemary Shrimp with Mint Pesto
Servings: Makes 24.

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeŮo chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil

24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

For mint pesto:
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)

For shrimp:
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.


Patís notes: Took this to a party a few weeks ago and everyone loved it. I didnít use the rosemary sprigs to skewer, just tossed the shrimp with a little of the mint pesto and then grilled the shrimp. Served the shrimp room temperature with a bowl of the pesto for dipping. Very popular. Guests were seeking me out to ask for the recipe.


Other messages in this thread: