I love pesto! My basil has been growing like crazy so it is a good excuse to make some pesto. Trader Joe’s wild-caught Argentine Red Shrimp has been in stock lately and is a great buy (normally wild-caught shrimp is difficult to find). It is in the frozen section and comes pre-peeled/de-veined. I left it in a strainer overnight. The next morning I put the pesto on and let it marinate all day. It was super easy that evening to cook up in 5 minutes and have dinner ready. I served it with some brown rice and roasted cauliflower.
- 1 cup fresh basil leaves, chopped
- 1 clove garlic
- 1/4 cup grated parmesan
- 1/4 cup olive oil
- 3 tbsp pine nuts
- 1/4 tsp salt
- 2 lbs jumbo shrimp, peeled and deveined (weight after peeled)
In a food processor pulse basil, garlic, pine nuts, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
Combine raw shrimp with pesto and marinate a few hours in a bowl. Transfer to skillet, cover & cook over medium heat for about 4-5 mins, stirring halfway through.
I served over brown rice and made some roasted cauliflower to go with it. Yummy!
4 Servings/per serving: 306 Calories, 22g Fat, 0g Fiber, 0g Sugar, 26g Protein