Shrimp Spiedini With Pesto~ New Potatoes & Ch Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
28: Gulf shrimp, #11-15, with heads on
20 small: New potatoes,
1/4 cup: Pine nuts,
1 1/2 cup: Fresh basil leaves,
1 Clove: garlic,
1/2 cup: Grated Parmesan cheese,
1/4 cup: Grated Pecorino cheese,
1 cup: Olive oil,
Salt and pepper to taste,
1/2 cup: Cooked chickpeas, ceci
1/2 cup: Fresh mint, leaves only
1: Lemon, Juice of
1: Whole egg,
1 Clove: garlic,
1 cup: Extra virgin olive oil,
Salt and pepper to taste,
Directions:
Boil the potatoes with skins on until tender, drain and cool. Peel
shrimp, leaving head and tail piece on. Thread 7 each onto bamboo
skewers. Season with salt and pepper and refrigerate.
Preheat barbecue.
Cut new potatoes into quarters and place in mixing bowl.
Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and 1/2 cup
olive oil in blender and grind until very fine (about 45 seconds).
Add remaining oil in drizzle to form smooth yet very thick sauce and
set aside. In another processor, place ceci, mint, lemon juice, egg,
garlic and half cup of olive oil and blend until smooth, or 1 minute.
Slowly drizzle in remaining oil to create a creamy sauce.
Dress the potatoes with half the pesto and place in center of one of 4
plates. Grill spiedini for 3 minutes per side and place one on each
plate. Cover shrimp with remaining pesto and drizzle with aioli.
Yield: 4 servings Posted to MC-Recipe Digest V1 #
Recipe by: Molto Mario
From: "suechef@sover.net"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Source from luhu.jp
shrimp, leaving head and tail piece on. Thread 7 each onto bamboo
skewers. Season with salt and pepper and refrigerate.
Preheat barbecue.
Cut new potatoes into quarters and place in mixing bowl.
Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and 1/2 cup
olive oil in blender and grind until very fine (about 45 seconds).
Add remaining oil in drizzle to form smooth yet very thick sauce and
set aside. In another processor, place ceci, mint, lemon juice, egg,
garlic and half cup of olive oil and blend until smooth, or 1 minute.
Slowly drizzle in remaining oil to create a creamy sauce.
Dress the potatoes with half the pesto and place in center of one of 4
plates. Grill spiedini for 3 minutes per side and place one on each
plate. Cover shrimp with remaining pesto and drizzle with aioli.
Yield: 4 servings Posted to MC-Recipe Digest V1 #
Recipe by: Molto Mario
From: "suechef@sover.net"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Source from luhu.jp