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Pesto Shrimp | Great Performances


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Pesto Shrimp
by Suzannah Schneider, Sustainability Connector

©Cucina Fresca

A gloriously summery dish for any CSA share! Don't forget that you can make pesto out of almost anything green. Not a fan of seafood? Switch out shrimp for vegetables or tofu on the grill.


1   cup Kale, chopped

¼   cup   Fresh flat-leaf parsley leaves

½   cup  Spinach or Lettuce

2  Tbs  Chopped shallots

2  Tbs  Fresh lemon juice

2  Tbs  Extra-Virgin olive oil

¼  Tsp  Crushed red pepper

1  clove  Garlic- Peeled

½   Tsp  Kosher salt

Cooking spray

2  Tsp  Canola oil

2  Large onion

24  Large shrimp, peeled and deveined (about 1 pound), tails on

½   Tsp  Black pepper


Preheat grill to high.

Place arugula, parsley, spinach, shallots, lemon juice, olive oil, crushed red pepper, garlic, and ¼ teaspoon salt in a food processor, process until smooth.

Coat grill rack with cooking spray. Combine oil, onions, and shrimp in a bowl. Thread shrimp and onion onto each of 6 skewers. Switch off threading between shrimp and onion. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on platter; sprinkle with remaining ¼ teaspoons salt and pepper. Drizzle with sauce. 

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