How To make Shrimp Pesto Salad

Grilled Shrimp With Pesto

Grilled shrimp with pesto is a perfect Summer dish and a great way to get some use out of your charcoal grill. Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this classic dish. If you are in a hurry, you can use a store bought pesto for this dish which will speed up the cooking time, but Eric strongly recommends making a homemade pesto which is very simple.

There are several keys to this dish. The first is, be sure to get the grill nice and hot! Shrimp cook best over high heat which allows them to grill in only about 2-3 minutes per side. Grill the shrimp until they develop nice grill marks and carmelization but be sure to avoid over cooking!

When making the pesto, be sure to use the highest quality ingredients. You must use 24 month aged Parmigiano-Reggiano cheese that is bought in a block and grated right before mixing together with the other ingredients. This will ensure maximum freshness and flavor.

While the grill preheats, toss the shrimp in about half the pesto. This will ensure an even coating of flavor and will allow the shrimp to marinade for about 20 minutes. This is the perfect time to skewer the pesto covered shrimp.

Ingredients:
1 1/3 pound large shrimp (16-20 count per pound)
3/4 lemon cut into wedges for serving

Pesto:
1 1/2 cup fresh basil, densely packed
1/3 cup Italian extra virgin olive oil
1/2 cup aged Parmigiano-Reggiano cheese, grated
1/3 cup pine nuts
2 cloves garlic
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
Zest of 1 lemon
Juice of 1/4 lemon
3/4 lemon cut into wedges for serving

Pesto Grilled Shrimp Salad

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Basil Pesto Pasta Salad w/ Sautéed Shrimp

Shrimp Pasta Salad w/ Basil Pesto (Serves 4-6)

Pesto
2 tablespoons of pine nuts
2 garlic cloves, minced
2 cups of fresh basil pesto leaves
½ cup of grated parmesan
½ of extra virgin olive oil

Shrimp
12 ounces of extra-large shrimp (21 to 25 per pound), peeled, deveined and tails removed
Sea salt
Cracked black peppercorn
Extra virgin olive oil

Salad
1-pound fusilli or other short, curly pasta
Sea salt for cooking pasta
1 tablespoon of extra virgin olive oil
1-pound of sauteed shrimp
12 ounces of cherry or grape tomatoes, halved


For the shrimp

Pat shrimp dry with paper towels and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until it just reaches smoke point. Add shrimp in a single layer; don’t crowd the pan. Cook without stirring until the spotty brown & bottom edges turn pink; roughly 1-2 minutes. Flip and cook until opaque-; 30-60 seconds. Transfer shrimp to a bowl and let cool.

For the pesto

Process pine nuts, minced garlic, basil, parmesan and extra virgin olive oil in food processor or blender until smooth, scraping down the sides as necessary. Transfer to a small bowl & season with fine sea salt to taste.

For the salad

Bring a large pot of water to a boil. Add spiral pasta and handful of sea salt to the boiling water. Reserve ¼ cup of pasta water, drain pasta and transfer to a large bowl. Stir in oil and pasta water and let the mixture cool. When cool, add shrimp, tomatoes, and basil pesto.

Shrimp pesto pasta and Caesar salad

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Jess.aLittleBit


Hello friends! This is one of my favourite meals. It's very easy to and quick to make. If you're a fan of garlic and lemon you will enjoy this food. The pesto recipe was given to me by my friend Ivan, so I call it Ivan's famous pesto. It's a little different than most pestos because it uses pistachios rather than pine nuts. I like to use this pesto on pasta, salmon, or meatballs. But you can use it on anything you like!

As for the Caesar salad I follow the bon Appétit recipe, but do make a few adjustments. When I'm making this for 2 people I only use 3 TBSP of EVOO (extra virgin olive oil) rather than the 4 it calls for. However if I'm making this salad for 4 people rather than 2 than I do use 4 TBSP to make more dressing but still only 1.5 heads of romaine lettuce. 1.5 heads of romaine makes two large salads or 4 small salads. I also don't add in the parmesan cheese into the dressing and mix it in like the recipes says, I like to add it as a topping at the very end when the salad is dressed and plated.




Ivan's Famous Pesto
Makes 4 servings

2 cups fresh basil, packed
1/2 cup shredded parmesan cheese
1/3 cup pistachios
1/2 cup extra virgin olive oil
3 medium garlic cloves
1 small lemon, juiced
1/8 tsp ground black pepper
1/4 tsp salt


Bon Appetit Caesar Salad
1.5 heads romaine lettuce, washed and cut into bit size pieces
1 large garlic clove, sliced
3/4 tsp coarse salt
3-4 anchovy fillets
1 large egg yolk
1 small lemon, juiced
3/4 tsp dijion mustard
3-4 TBSP extra virgin olive oil
2 TBSP shredded parmesan cheese

MUSIC
ARTIST: Joakim Karud
TITLE: By The Croft


Artist: DJ Quads
Song: Bouquet of Roses

Creamy Shrimp Pesto Pasta

Tired of having a Tuna or Chicken Pesto? Try this new Shrimp Pesto Pasta
A Simple and Easy Recipe using Shrimp, Linguine Pasta, Parmesan Cheese, All Purpose Cream, Garlic, Parsley and Pesto Sauce. Best Serve with Toasted Garlic bread or Flavored Chicken Wings.

Creamy Shrimp Pesto Pasta Ingredients:
280 grams Shrimp
500 grams Linguine Pasta
1/2 Cup Parmesan Cheese
2 Packs All Purpose Cream
5 Cloves Garlic
1 Tablespoon Salt
190 grams Pesto Sauce
Olive oil
Parsley
Black pepper

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Pesto Pasta Salad with Cajun Shrimp