Thursday, February 21, 2008

Pesto Shrimp

This is really simple and really yummy.

De-vein the shrimp if you need to. Set aside in a bowl and squeeze a bunch of fresh lime juice on the suckers. Let them marinate anywhere from 10 to 30 minutes. You can cover them in a dish and plastic wrap and stick them in the fridge while they soak up the lime juice.

Meanwhile cut up some garlic.

Heat up a skillet.

Add some butter.

Put in garlic and let that brown a few minutes and then add shrimp. Add some white wine and let it simmer. As the liquid cooks off, liberally apply more lime juice and then paprika... Let the liquid cook off. You'll know they are done when they are pink and firm.

Also, you can sauté them in some simple butter and a little bit of wine and then use any really good store Pesto sauce. The key ingredient there is REALLY good pesto sauce. Not the cheap stuff. Make any plate of pasta or gnocchi (!!!) and add the pesto and cooked shrimp on top. Sprinkle with toasted pine nuts and some parmesean cheese... Instant success.

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