COOKING WITH THE SNAP – Pesto Shrimp
Published 12:36 pm Thursday, March 4, 2021
Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email email@example.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Shrimp 12-16 ounces, thawed, peeled and deveined
1-2 Tablespoons olive oil
2-3 Tablespoons pesto
Heat olive oil and pesto for few minutes on medium-high until hot. Add shrimp and sauté 3-5 minutes or until bright pink and cooked through. Serve over pasta. Add half whole grain and have regular pasta to incorporate more whole grains or serve all whole grain. I served what I had on hand, which was not whole grain.
1/3 cup olive oil
1 cup fresh basil
½ cup English walnuts, pecans, or pine nuts (I used slivered almonds because that’s what I had on hand)
4-6 garlic cloves, outer skins removed
2/3 cup grated Parmesan cheese (or just throw in a small block)
Combine all ingredients in a food processor and process until smooth. Store approximately 1-3 tablespoons of Pesto in individual freezer bags and store in freezer. Simply thaw Pesto and add to pasta or whatever recipe you are using.
Recipe made approximately 8 tablespoons – I double bagged 2 tablespoons each in a snack size zipper bag for freezing.
Recipe Source – Sue Estridge, FCS Agent
From the Kitchen of Lori Ivey