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Tuesday, December 14, 2010

Recipes | Shrimp Pesto Appetizer | Tomato & Olive Bruschetta | Tuscan Pasta Dinner Party Menu


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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