Thursday, August 11, 2011

Shrimp with Basil-Peanut Pesto

The sauce on this is nothing short of amazing ... if you love peanuts and basil. Even better, with the exception of the overnight marinade, this comes together in less than 10 minutes. It's perfect for a weeknight dinner that doesn't taste like something you just threw together.

One year ago: Couscous with Broccoli and Walnuts

Shrimp with Basil-Peanut Pesto (from 660 Curries)

454g large shrimp, peeled and deveined
1/2 tsp ground turmeric
4 medium cloves garlic, finely chopped
1 cup unsalted dry-roasted peanuts
1/2 cup firmly packed basil
2 tsp sugar
1 tsp kosher salt
2 - 3 fresh green Thai, cayenne, or serrano chiles, stems removed (I used 3 Thai bird's eye)
juice of one medium lime
2 tbsp ghee or canola oil

1. Toss shrimp, turmeric, and garlic together in a medium-size bowl. Cover and refrigerate for at least 30 minutes or overnight.
2. Combine peanuts, basil, sugar, salt, and chiles in a food processor. Mince the ingredients together.
3. Drizzle 1/2 cup water into the mixture while running the processor to form a thick, gritty paste.
4. While running, drizzle in lime juice.
5. Heat oil in a medium skillet over medium-high heat. Add shrimp and sear 30 seconds per side.
6. Add pesto and stir to coat shrimp. Lower heat to medium, cover skillet, and simmer, stirring occasionally until cooked, 3 - 5 minutes.

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