Shrimp With Green Chili Pesto |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This hors d'oeuvres works really well on a buffet as it tasts great at room temperature. The pesto can be made days in advance. You can bake or grill. Ingredients:
1 cup parmesan cheese, grated |
2 garlic cloves |
6 mild green chilies, stem and seeds removed (or 2 4 oz cans of mild chilies, drained) |
1/2 cup pine nuts |
1/2 cup fresh parsley leaves |
1/4 cup fresh cilantro leaves |
3 tablespoons olive oil |
1 1/2 lbs shrimp, shelled and deveined (26 to 30 per pound) |
Directions:
1. Mix cheese and garlic in food processor till blended.
2. Add the chilies, pine nuts, parsley, cilantro and 2 or 3 tablespoons oil and process until a smooth paste.
3. This pesto can be made and refrigerated for several weeks before using.
4. Toss the shrimp in a bowl with pesto and refrigerate, covered for at least an hour.
5. Place shrimp on a foil covered sheet pan and bake at 350 degrees, uncovered for 15 to 20 minutes or until done.
6. Serve warm or at room temperature.
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