Shrimp Pesto



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Shrimp Pesto

Gary L. Baker, Esq. - Patent Attorney

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About a Half Hours Work and Less Than $10 Makes 6 Servings of Fresh Shrimp Pesto


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   

pestoingred.jpg (199678 bytes)Squeeze the juice from the lemon into a blender.  Add the olive oil, pine nuts, 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 or garlic to taste. 

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 10 minutes, or until done as well as you like. 

pestoshrimp.jpg (161174 bytes)On low heat, add the pesto into the shrimp, to taste.  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. 

pestogreenshrimp.jpg (161174 bytes)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. pestomixed.jpg (196638 bytes)

- Serve with a little grated  parmesan on top. 

- Alternately, replace shrimp with sauted chicken, scallops, salmon or no meat for a different pesto dish.





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