It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
I’m a fan of pesto. To me, it is simply screams summer. Traditionally made with basil leaves and toasted pine nuts, this bright tangy green sauce is the perfect topping for pasta, meats and sandwiches and adds zip to a crudite plate. But who says pesto needs to only use basil. This pesto recipe comes from Melissa d’Arabian of the Food Network. Peppery cilantro leaves take he place of the basil, pecans replace the pine nuts and with a touch of lime the results are tangy and bright. The pesto pairs well with these slightly sweet and tart shrimp. Best of all, this is truly a quick meal to make. You can either make the pesto ahead of time or while the shrimp plumps in lime juice. Serve it all alongside jasmine rice and dinner is served.
LIME PLUMPED SHRIMP w/ CILANTRO PESTO
For the shrimp:
3/4 pound raw medium-size shrimp, peeled and deveined
Juice of 2 limes
1 tablespoon sugar
1 1/2 teaspoons salt, divided
1/2 tablespoon olive oil
1 tablespoon honey
For the pesto:
1 1/2 cups fresh cilantro leaves
Zest and juice of 1 lime
2 green onions, chopped
2 tablespoons toasted chopped pecans
2 cloves garlic, chopped
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
- Place the shrimp in a large shallow bowl.
- Toss with the lime juice, sugar and 1 teaspoon of the salt. Allow to sit for 15 minutes.
- While the shrimp sits, make the pesto.
- Place the cilantro in the bowl of a food processor fitted with a steel blade.
- Add the lime zest, lime juice, green onions, pecans, garlic, sugar, salt, black pepper and olive oil. Pulse until the mixture is pureed but not quite smooth.
- Scrape into a small bowl.
- Preheat the broiler to high. Line a rimmed baking sheet with aluminum foil and coat with non-stick cooking spray.
- Drain the shrimp and pat dry.
- Place the shrimp in a single layer on the prepared baking sheet.
- Sprinkle with the remaining 1/2 teaspoon of salt then drizzle with the olive oil and the honey.
- Place the shrimp in the broiler and cook until pink and opaque, about 3-5 minutes.
- Serve topped with the cilantro pesto.