skewered shrimp in a walnut pesto
From scotslass 14 years ago
- 4 minutes to make
- Serves 46
We discovered my 18 month old did not have a nut or seafood allergy after (unbeknown to us) consuming a skewer of these! The walnuts give the pesto a little edge. Great to have in the summer , cook as the grill is heating for the main course and enjoy with a glass of chilled white wine. Read more See less
Ingredients
- 16 large, raw, deveined, jumbo shrimp, tails on shopping list
- 1/2 cup walnuts shopping list
- 3 cloves garlic, chopped shopping list
- 4 tbsp basil, chopped shopping list
- 4 tbsp parsley shopping list
- 3 tbsp grated Parmesan shopping list
- 2 tbsp walnut oil shopping list
How to make it
- Make the pesto by placing the walnuts, basil, garlic,parsley, parmesan and oil in a blender. Whiz until fine. If too dry add some olive oil.
- Place the shrimp in a bowl and toss with half the pesto. Leave in fridge for at least an hour.
- Thread the shrimp on to bamboo skewers, which, if you planned ahead, have been soaking in water for a few hours.
- Cook on the BBQ for about 4 mins.
- Serve with the remaining pesto as a dip.
People Who Like This Dish 2
- elgourmand Apia, WS
- tinadc Cape Town, ZA
- nadaism Bathurst, AU
- scotslass Lexington, MA
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The Rating
Reviewed by 3 people-
Firstly clever baby :) thank you for sharing it with us.....*****high 5
tinadc
in Cape Town loved it
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Good news for your little one. Ho, life without walnuts could be a drag. Nice recipe; simple, easy and delicious. I may be forced to put a mushroom cap between the shrimp. Thanks for the post and welcome to GR. A great spot. RJ
elgourmand
in Apia loved it
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That's a huge relief wih bubs. Like the simplicity of this recipe.
Cheerfully !!!!!5
nadaism
in Bathurst loved it
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