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Cookin' ATVS Style: Grilled Pesto Shrimp Skewers

YAAAY Seafood!

I'm Catholic, so of course this is the time of lots of seafood eating. Oh, the things we sacrifice. But it occurs to me that I haven't really listed any recipes as of late that call for seafood, but now's as good a time as any. This is a relatively easy one that calls back to an older recipe from Valentine's day past: Pecan Pesto Chicken.


1.5 lbs shrimp (20-25 count, or as you like), peeled and deveined
1/2-3/4 cup prepared pesto


1. Prepare the pesto per the instructions in the recipe here.


1/3 cup pecans

1/2 cup freshly grated Parmesan cheese

1 tbsp minced garlic

2/3 cup loosely packed basil leaves

1/2 cup extra virgin olive oil

salt/pepper to taste

Pesto is of course, a green flavorful paste used as a base for sauces, made with fresh herbs and, typically pine nuts, although Folse recommends pecans here.


1. Combine pecans, Parmesan, garlic and basil leaves in a food processor. Pulse for a minute or two until the mixture is well chopped and combined.


2. Turn the processor and add the olive oil in a slow, steady stream until you get the paste consistency you see here.


The leftovers will keep for a few days, or can be frozen as you like.

2. Combine the pesto and shrimp in a bowl, stirring to make sure it's well mixed together. Allow to marinate in the fridge for at least an hour or two.

3. Place the shrimp on skewers and grill until opaque and firm -- the pesto will likely keep them from turning pink as shrimp typically do. I used a griddle pan on my stove for this, and it worked out pretty well. Grill however works best for you though.



This should serve about 4-6 with a nice salad or side of veggies.