Cilantro Pesto Grilled Shrimp
"Shrimp gets the Tex-Mex treatment. Taken from Sheila Lukins "USA Cookbook." These are very addicting, and the cilantro adds an unexpected dash of heat! Prep time includes marinating time."
photo by jswinks
- Ready In:
- 51mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 1⁄2 lbs large shrimp, peeled,deveined,tails left on (about 36)
-
San Antonio Cilantro Pesto
- 3 cups loosely packed cilantro leaves, rinsed and patted thoroughly dry
- 2 tablespoons pine nuts
- 1 teaspoon minced garlic
- 1 pinch ground cumin
- salt & freshly ground black pepper, to taste
- 1⁄2 cup extra virgin olive oil
directions
- Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
- Set aside to marinate for 30 minutes.
- Preheat a grill to high heat, or preheat the broiler.
- Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
- Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
- Remove the shrimp from the skewers and place them in bowl.
- Toss with the remaining 6 tablespoons pesto, and serve immediately.
- For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
- Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
- With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
- Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
- Makes about 3/4 cup.
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Reviews
-
I made a large batch of this pesto and froze it in small cups, similar to Ma Hiker below. I have used it several times with shrimp and each time it's been a hit. Thank you for this! -
I am harvesting the herb bed and after pureeing a large bowl of cilantro leaves with some olive oil for freezing , I knew I needed to make a pesto because it was delish plain and I had the foresight to know it would be fab with just the little bit extras. Diff from a basil pesto since there is no parm cheese and I am looking forward to having it on top of some grilled fish tonight. I am in cilantro heaven right now The leftover pesto has been put into an ice cube tray for future use. (I already had put up a bowl of cilantro leaves tossed in olive oil into freezer bags for future use as per a garden blog I found online - hope it works!! If not then I will make pesto cubes to freeze just like I do with my basil. -
Excellent! We loved the flavor of these (not spicy at all), and very quick and easy to make. I didn't toss mine in the extra sauce and still loved them, DH did and said it was great. We served with Pine Nut Couscous and corn on the cob - yum. We did find that the two of us devoured 1/2 a recipe (about 8 shrimp a piece). Depends on the size of shrimp I'm sure.
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DH and I had this for lunch today and thought it was wonderful. I think that this would make a great summer BBQ appetizer. I, too, will try the pesto on other dishes, since we love cilantro. Thanks for posting this delicious recipe! Made for May 2008 Cilantro game on the Gardening/Herbs/Spices forum. -
What a great way to prepare shrimp! My DH loves cilantro and declared it the best shrimp he ever had. I'm going to try MA Hiker's idea and try it on chicken. Thank you!
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!
