Shrimp tossed in Pesto with Grilled Bread
1 pound of shrimp, peeled
2 tablespoons of olive oil
4 cloves of garlic, peeled
1/3 cup of parmesan, grated or in chunks
2 cups of basil leaves
1/2 teaspoon of salt
1/2 teaspoon of pepper
3/4 cups of olive oil
Heat oven to 400 degrees. On a baking sheet, toss shrimp in olive oil. Bake for 4-6 minutes, or until the shrimp are pink.
For the pesto, start with a food processor or blender. Put in garlic and parmesan. Pulse until the garlic and parmesan is in fine pieces. Add in basil leaves, salt, pepper & olive oil. Continue to pulse until a green paste has formed. You may need to add more olive oil if you'd like it thinner.
In a bowl, toss the shrimp in the pesto sauce - serve warm, at room temp, or chilled.
Grilled Garlic Bread
1 loaf of Italian Bread or Baguette
2 cloves of garlic
Slice the bread into 1/2 inch slices. Drizzle them with olive oil. Place them olive oil down on a stove top grill pan, or saute pan. Cook on each side for 2 minutes. Rub garlic clove on one side of each piece of bread.
Tomato & Green Olive Bruschetta with Grilled Bread
2 cups of cherry tomatoes
1/2 cup of green olives, pitted
2 tablespoons of olive oil
sea salt & pepper
Grilled Garlic Bread (recipe above)
Cut cherry tomatoes and olives into quarters. Toss with olive oil, salt, and pepper. Serve with grilled bread.
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