Shrimp
Pesto
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About a Half Hours Work and Less Than $12 Makes 6 Servings of Fresh Shrimp Pesto
Ingredients:
1 Large Lemon 1/2 C Pine Nuts 1/2 C Grated Parmesan Cheese 3/4 C Olive Oil
3 Garlic Cloves 1 tsp. Sea Salt 1/2 tsp. Ground Black Pepper 1 Vitamin C Tablet
2 Medium Bunches of Fresh Basil
Squeeze the juice from the lemon into a blender. Add the olive oil, pine nuts (alt: walnuts), parmesan cheese, garlic cloves, salt, pepper and vitamin C. Blend these ingredients until they are whipped into a thick emulsion.
Rinse basil and separate the leaves from the stems. Blend the leaves into the ingredients already in the blender
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Taste the pesto paste. Add more salt, lemon, cheese, oil or garlic to taste and/or to adjust texture).
In a large pot, bring 2 quarts of water and a teaspoon of salt to a boil. Add at least 8 ounces of your favorite pasta and cook covered at low boiling for about 12 minutes, or until done as well as you like.
Heat up a fry pan medium, add olive oil, then your shrimp. Cook for 3 minutes. On low heat, add the pesto into the shrimp, to taste. Shut off flame when pesto is hot - But Do Not Cook the Pesto.
Any left over pesto can be used in another batch of, e.g., chicken pesto; or on crackers. Good stuff. Do not boil the pesto/shrimp, only heat with mixing to a good serving temperature.
Drain the pasta and mix it into the shrimp/pesto sauce.
Comments: - The vitamin C tablet helps keep the pesto from browning in storage. The pesto sauce without the shrimp can be stored for a week covered in the refrigerator or 6 months in the freezer.
- Serve with a little grated parmesan on top.
- Alternately, replace shrimp with sauted chicken, scallops, salmon, or no meat for a different pesto dish.
- Save a lot if you grow your own basil.
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