Ingredients
Pesto:
- 1 lime
- 1 1/2 cups fresh cilantro leaves
- 2 green onions, chopped
- 2 tablespoons toasted chopped pecans
- 1 clove garlic, chopped
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Shrimp:
- 3/4 pound raw medium-size shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- Kosher salt
Directions
Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.
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By Carolinohio
on May 19, 2012
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I am addicted to cilantro so this pesto is PERFECT for me! We can't eat much shellfish because of hubby's gout but thankfully the pesto goes with so many things!!! I have tried so many of your recipes and while I don't always understand the pricing any better than Sandra's, so what?! I love your show! I can do my own shopping and switching to make things work out for ME so please don't let the negative comments worry you. Most of us GET it! Keep up the fantastical work! :
By jweinsoff_7836852
Parkland, FL
on March 02, 2012
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This recipe is absolutely delicious! Would probably work with chicken or pork too. Will definitely make again!
By Chubbie Beagle
Alameda, CA
on March 01, 2012
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Yummy recipe and super easy! The cilantro pesto is really fresh and delicious. I'm adding this one to my seafood rotation!
Read all 53 reviews