Pesto Grilled Shrimp Recipe: A Burst of Flavor in Every Bite

Indulge in a burst of Mediterranean flavors with this delectable Pesto Grilled Shrimp recipe. Combining the succulence of shrimp with the vibrant flavors of basil pesto, this dish is a symphony of tastes that’s perfect for any occasion. Whether you’re planning a summer barbecue, a cozy dinner at home, or a delightful appetizer for your guests, this recipe is a guaranteed crowd-pleaser.

Table of Contents

1. Introduction
2. Ingredients You’ll Need
3. Step-by-Step Cooking Instructions
4. Tips for Perfectly Grilled Shrimp
5. Enhancing the Pesto Flavor
6. Serving Suggestions
7. Conclusion
8. FAQs

Introduction

Pesto Grilled Shrimp brings together the fresh and aromatic notes of basil pesto with the succulent and tender texture of grilled shrimp. This recipe strikes a harmonious balance between simplicity and sophistication, making it an ideal dish for both casual and special occasions. From the vibrant green color to the irresistible aroma, every aspect of this dish is designed to tantalize your senses.

Ingredients You’ll Need

Gather the following ingredients to prepare this delightful Pesto Grilled Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh basil leaves (for garnish)
• Lemon wedges (for serving)

Step-by-Step Cooking Instructions

1. Marinate the Shrimp: In a bowl, combine the shrimp, olive oil, minced garlic, lemon juice, salt, and black pepper. Toss the shrimp until they are evenly coated. Let them marinate for about 15 minutes.
2. Prepare the Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes to prevent them from burning.
3. Thread the Shrimp: Thread the marinated shrimp onto skewers, piercing them through the tail and the head, ensuring they are secure.
4. Grill the Shrimp: Place the shrimp skewers on the preheated grill. Grill for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Baste the shrimp with any remaining marinade while grilling.
5. Coat with Pesto: Brush the basil pesto generously over the grilled shrimp skewers during the last few minutes of grilling. The heat will help the pesto infuse its flavors into the shrimp.
6. Garnish and Serve: Once the shrimp are fully cooked and coated with pesto, remove them from the grill. Garnish with fresh basil leaves for a pop of color. Serve the Pesto Grilled Shrimp with lemon wedges on the side.

Tips for Perfectly Grilled Shrimp

• Don’t Overcook: Shrimp cook quickly, so be mindful not to overcook them, as they can become tough and rubbery.
• Evenly Sized Shrimp: Use shrimp that are similar in size to ensure even cooking.
• Pesto Basting: Basting the shrimp with pesto towards the end of grilling adds an extra layer of flavor and keeps the shrimp moist.

Enhancing the Pesto Flavor

To enhance the pesto flavor, consider adding a handful of toasted pine nuts or grated Parmesan cheese to the pesto sauce before brushing it onto the shrimp. This adds a delightful nutty crunch and a rich umami note to the dish.

Serving Suggestions

Serve your Pesto Grilled Shrimp as a main course with a side of steamed vegetables or a refreshing salad. You can also offer it as an appetizer at gatherings, pairing it with a dipping sauce made from extra basil pesto mixed with Greek yogurt or sour cream.

Conclusion

Pesto Grilled Shrimp is a celebration of vibrant flavors and delightful textures that come together in every mouthwatering bite. Whether you’re enjoying it with loved ones or savoring it in solitude, this dish is a reminder that culinary magic can be achieved with a few simple ingredients and a touch of creativity.

FAQs

Can I use frozen shrimp for this recipe?

Fresh shrimp is recommended for the best flavor and texture, but you can use thawed frozen shrimp if that’s what you have.

Can I use a different type of pesto?

Absolutely! While basil pesto is traditional, you can experiment with other pesto variations like sun-dried tomato, spinach, or cilantro.

How can I prevent the shrimp from sticking to the grill?

Make sure your grill grates are clean and well-oiled before placing the shrimp on them. This will help prevent sticking.

Can I cook the shrimp on a stovetop grill pan?

Yes, a stovetop grill pan can be used to cook the shrimp indoors if you don’t have an outdoor grill.

What side dishes go well with Pesto Grilled Shrimp?

This dish pairs well with grilled vegetables, couscous, quinoa, or a simple mixed greens salad.

Source: closetcooking.com

Yield: 30 Bars

Salt River Bars Recipe

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Salt River Bars are the perfect combination of sweet and salty flavors with layers of graham crackers, caramel, peanut butter, and chocolate, topped with a sprinkle of sea salt. These bars are a delightful treat that’s sure to satisfy any sweet tooth. Easy to make and incredibly delicious, Salt River Bars are great for parties, potlucks, or just a special treat at home.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 90 Club crackers
• 1 cup butter, salted
• 2 cups light brown sugar, packed
• 1 cup graham cracker crumbs
• 3/4 cups heavy cream
• 1 1/2 cups milk chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup creamy peanut butter
• Maldon sea salt for finishing

Instructions

1. Prepare a 9 by 13 inch pan (very helpful if the pan has straight sides, like this one) by lining it with parchment paper, leaving the two long edges a bit long so that it can be used to remove the bars from the pan later.  Spray the parchment and sides of the pan with nonstick spray.
2. Cover the bottom of the pan with the first layer of crackers on top of the parchment.  Cut the crackers to fit as needed.  I used five rows of six crackers, which covered my pan perfectly.
3. In a medium sized heavy bottomed pan, melt butter, brown sugar, graham cracker crumbs, and heavy cream together over medium heat, stirring constantly.  
4. Bring the mixture to a boil, continuing to stir, and boil for 7 minutes.
5. Pour half of the caramel mixture over the crackers, spreading it evenly to the edges of the pan.  Working quickly, add another layer of crackers over the caramel.
6. Pour the rest of the caramel over the second layer of crackers, and then add a final layer of crackers.
7. Refrigerate the pan to chill and set the caramel layers while you make the chocolate topping.
8. To make the chocolate topping, add milk chocolate chips, butterscotch chips, and peanut butter to a microwave safe bowl.  Heat for 30-45 seconds, then stir.  Microwave the chocolate in 15 second intervals, stirring in between until smooth. Pour the chocolate topping over the final layer of crackers, spreading it evenly to the edges.   Sprinkle sea salt over the chocolate layer to taste.  I used about 1 teaspoon. 
9. Chill for 1-2 hours before using a sharp knife to cut into bars.  Sometimes I like to use the parchment paper edges to lift the whole thing out of the pan to make cutting easier.