I do have a few more Shrimp Recipes that I will be posting over the next few days.
I had covered making all types of pesto several years ago but I have been getting messages if I can add the recipe for sauces to the page with the dish instead of stating to “find an early posting on the blog”.
Pesto’s are basically a nut, seed or bean, a leafy green, salt and a fat. So, you can make any pesto you like with any green you like. Garlic and Spice are optional
3 bunches of Fresh Basil, about 3 cups
1/2 cup pistachios
2 cloves garlic
Salt to taste
4 medium Zucchini, spiralizer
1 to 2lbs. of shrimp, cleaned and deveined
2 tablespoons of Earth Balance
1 tablespoon avocado oil
1 teaspoon ground cumin
1 teaspoon smoky paprika
½ to 1 teaspoon of adobe Chili pepper
Salt and pepper to taste
Place a large stock pot with water over medium high heat, bring to a boil.
Full a bowl with water and add some ice cubes.
Next, working in batches, place handfuls of basil until the boiling water for 20 seconds, remove and a place in the ice bath, repeat until done.
Drain basil into a salad spinner and spin dry.
Place nuts, salt and garlic into the food processor and pulse until the nuts have been reduce to grains of sand. Now add the basil, pulse a few times, then turn on and drizzle oil until the desired consistency.
Place zucchini in a bowl and add half the pesto and toss to coat. I use half at first and add more after tasting if it needs a bit more. To store the balance of the pesto, place in jar and top off with oil until cover and place in the fridge.
Place a skillet over medium high heat and melt the earth balance then whisk in the oil and the spices. Now add the shrimp, in batches if the skillet is not large enough, Sauté for about 1 to 2 minutes on each side. I toss often during the sauté process so the shrimp is well coated. Remove from skillet to prevent over cooking.
Divide zucchini in to serving bowls and top off with the spicy shrimp. I like to garnish with a bit of grated sheep cheese and some fresh basil leaves – Enjoy