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Tessa Posted May 19, 2005 03:29 PM
Just got a new mini-recipe book from Bon Appetit. This recipe sounds so good.
Skewered Rosemary Shrimp with Mint Pesto
Rosemary springs double as floavoring agents and skewers in this beautiful hor d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts.
Makes 24
Mint Pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 T. (packed) feta cheese
2 T. (packed) Parmesan cheese
1 T. coarsely chopped jalapeno chile
1/2 t. salt
1/2 t. ground black pepper
2 cups (packed ) fresh mint leaves
2 T. fresh lemon juice
1/3 cup. extra virgin olive oil
SHRIMP
24 large uncooked shrimp (about 2 lbs), peeled, deveined, tails left intact
1 T. oil oil
2 garlic cloves minced
1 T chopped fresh parsley
3 T. fresh lemon juice
24 4-inch-long woody rosemary sprigs
For Pesto:
Compbine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy (Can be made 1 day ahead; cover and refrigerate)
For shrimp:
Prehat broiler . Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsely in med. bowl to blend. Add shrimp. Toss to coat. Let stand at room temperature 15 min. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 min. per side. Transfer to large bowl; sprinkle with lemoon juice and toss with 1/2 cup mint pesto.
Starting at base end of rosemary, skewer 1 shrimp on each spring.
Arrange on platter and serve.
Just got a new mini-recipe book from Bon Appetit. This recipe sounds so good.
Skewered Rosemary Shrimp with Mint Pesto
Rosemary springs double as floavoring agents and skewers in this beautiful hor d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts.
Makes 24
Mint Pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 T. (packed) feta cheese
2 T. (packed) Parmesan cheese
1 T. coarsely chopped jalapeno chile
1/2 t. salt
1/2 t. ground black pepper
2 cups (packed ) fresh mint leaves
2 T. fresh lemon juice
1/3 cup. extra virgin olive oil
SHRIMP
24 large uncooked shrimp (about 2 lbs), peeled, deveined, tails left intact
1 T. oil oil
2 garlic cloves minced
1 T chopped fresh parsley
3 T. fresh lemon juice
24 4-inch-long woody rosemary sprigs
For Pesto:
Compbine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy (Can be made 1 day ahead; cover and refrigerate)
For shrimp:
Prehat broiler . Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsely in med. bowl to blend. Add shrimp. Toss to coat. Let stand at room temperature 15 min. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 min. per side. Transfer to large bowl; sprinkle with lemoon juice and toss with 1/2 cup mint pesto.
Starting at base end of rosemary, skewer 1 shrimp on each spring.
Arrange on platter and serve.
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