Quick, Easy -N- Fast Recipes Shrimp With Green Chili Pesto
4 oz. freshly grated Parmesan cheese (about 1 1/4 cups)
2 cloves garlic, peeled
6 mild green chilies (or 8 ounces canned mild chilies, drained), stemmed and seeded
1/2 C. pine nuts
1/2 C. fresh parsley leaves
1/4 C. fresh cilantro leaves
3 T. safflower oil
2 pounds shrimp (26 to 30 count), shelled and deveined
In the bowl of a food processor fitted with a steel blade, process the cheese and the garlic until blended. Add the chilies, pine nuts, parsley, cilantro and 2 to 3 tablespoons of the oil, and process to a smooth paste.
Toss the shrimp in a bowl with the pesto, and refrigerate, covered, for at least 1 hour.
Preheat oven to 350°F. Place the shrimp on a sheet pan and bake, uncovered, for 15 to 20 minutes. Arrange the shrimp on a large platter and serve warm or at room temperature.
Yield: about 60 shrimp.
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