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 $12 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 (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. 

pestoshrimp.jpg (161174 bytes)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. 

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.

- Save a lot if you grow your own basil.






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