Try this Grilled Shrimp with Roasted Garlic Herb Pesto recipe, or contribute your own.
Suggest a better descriptionShrimp Soak - in a large plastic bowl or bag, combine water, salt and brown sugar. Mix until salt and sugar are dissolved. Add unpeeled shrimp to mixture and refrigerate for at least 3 hours.
Drain shrimp. Peel and devein shrimp leaving only the tail attached. The tail will provide your guests with something to hold the shrimp by when dipping into the roasted garlic herb pesto.
Marinate - Combine 1/4 cup Olive Oil, 1 tablespoon fresh parsley, dry white wine, garlic cloves and crushed red pepper. Add peeled shrimp to the marinate and let set for 30 to 45 minutes.
Prepare pesto while shrimp are marinating.
Roasted Garlic Herb Pesto - Peel all cloves from the heads of garlic. Lightly coat the peeled cloves with olive oil and place on a roasting pan. Roast garlic in a 450 degree oven until cloves are a dark golden brown, about 10 minutes. Combine roasted garlic, remaining fresh parsley, anchovy fillets, capers, basil and grated lemon peel into a food processor. Run processor in short intervals being sure to scrape ingredients off sides at each interval. This will insure a uniform consistency. When ingredients are well combined, slowly begin adding the balance of the olive oil to the mixture until mixture reaches a desired consistency. You may not need all of the remaining olive oil. Be careful not to over mix the pesto. Let pesto sit at room temperature while grilling shrimp.
Remove shrimp from marinate and place on skewers. Grill over medium heat until middles are opaque in color. Remove shrimp from skewers and dip into pesto.
Pesto can be made in advance and refrigerated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1122g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1935 | ||
Calories from Fat: 1003 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 111.4g | 149 % | |
Saturated Fat 62.5g | 312 % | |
Monounsaturated Fat 27.4g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 1358.6mg | 418 % | |
Sodium 9190.2mg | 317 % | |
Potassium 2427.7mg | 64 % | |
Total Carbohydrate 58.7g | 17 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 54.2g | ||
Protein 171.2g | 245 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1935
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