Monday, November 5, 2012

Shrimp Skewers with Cilantro Pesto

Shellfish sounded perfect for today's Meatless Monday dinner.  We haven't had shellfish in quite a while and when I read this recipe, I knew it would be perfect for us.  Highly spiced shrimp were quickly grilled and served over cheddar polenta and drizzled with a cilantro pesto.  Yum, yum, yum are all the words we exchanged while devouring dinner.  The spice and heat from the shrimp with the creaminess of the polenta and the bite from the pesto was the perfect combination.  I can't wait to make this again.

Shrimp Skewers with Cilantro Pesto
Makes 4 servings

For the shrimp:
1/4 cup olive oil
1/4 cup minced garlic
1 tablespoon red pepper flakes
1/2 teaspoon paprika
Minced zest of 1 lime
salt to taste
16 jumbo shrimp, peeled and deveined

For the pesto:
2 cups packed fresh cilantro
1/2 cup olive oil
2 tablespoons heavy cream
2 tablespoons fresh lime juice
salt to taste

Preheat grill to medium-high.

Combine 1/4 cup oil, garlic, pepper flakes, paprika, lime zest and salt for the shrimp in a bowl.  Add shrimp and toss to coat; marinate for about 5 minutes.

Process cilantro, oil, cream, and lime juice for the pesto in a food processor until smooth; season with salt and set aside.

Thread 4 shrimp onto each of 4 skewers through both the tail and the head to hold in place.  Reserve marinade for basting.

Arrange skewers on the grill and grill, covered, for 1 1/2 minutes per side brushing shrimp with marinade as they cook.  Serve skewers with prepared pesto.

From Cuisine Grilling

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