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Recipe courtesy of Aida Mollenkamp
Recipe courtesy of Aida Mollenkamp
Watch how to make this recipe.
Roasted Shrimp Tossed with Parsley Pesto
Getting reviews...
- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 135
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 6 mg
- Sodium
- 85 mg
- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 135
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 6 mg
- Sodium
- 85 mg
Ingredients
Directions
- 1 1/2 pounds shrimp, roasted using your favorite method, and allowed to cool to room temperature
- Combine all the ingredients except for the oil and shrimp in a food processor. Pulse about 1 minute, slowly pouring the oil into the processor, to make a smooth pesto.
- Serve pesto with the shrimp on the side as a dipping sauce or toss the shrimp with the pesto.
