Recipe
November 9, 2009
Pumpkinseed Pesto Shrimp With Caponata Recipe
Pumpkinseed Pesto
Step 1: In a food processor, process all ingredients (except the shrimp) reserving 1 cup of olive oil to add to pesto in mixing. (Mixture will keep fresh refrigerated for 1 week or frozen for 3 months.)
Step 2: In a mixing bowl, rub pesto generously over raw shrimp.
Step 3: Skewer starting at the tail, making the shrimp straight.
Step 4: Grill or broil for 3 minutes, turning once.
Step 5: Serve warm or let cool and present with caponata sauce.
Caponata Sauce
Step 1: Glaze onions in olive oil over medium heat until soft. Add eggplant and cook until it is soft.
Step 2: Let cool and add to remaining ingredients in a food processor. Purée until smooth.
Directions
Yield:
Pumpkinseed Pesto
Step 1: In a food processor, process all ingredients (except the shrimp) reserving 1 cup of olive oil to add to pesto in mixing. (Mixture will keep fresh refrigerated for 1 week or frozen for 3 months.)
Step 2: In a mixing bowl, rub pesto generously over raw shrimp.
Step 3: Skewer starting at the tail, making the shrimp straight.
Step 4: Grill or broil for 3 minutes, turning once.
Step 5: Serve warm or let cool and present with caponata sauce.
Caponata Sauce
Step 1: Glaze onions in olive oil over medium heat until soft. Add eggplant and cook until it is soft.
Step 2: Let cool and add to remaining ingredients in a food processor. Purée until smooth.
Leslie Williams