Pesto Shrimp Recipes
Steve Said:
Mimi's Cafe entree recipe?Pesto Shrimp with Tomato Mozzarella Ravioli: Broiled pesto shrimp and grilled citrus asparagus served atop fresh tomato mozzarella ravioli. Lightly covered in basil pesto sauce and topped with diced tomatoes.Is this the one? Grab a cart and let's get the fixings. Into the market, produce, fresh Basil, a couple Lemons, a couple Tomatoes, a bunch of Asparagus, a head of garlic. Ok down to the refigerated Italian section Bartolli's maranara sauce, pesto sauce, a couple packs of cheese Ravioli's. Down the the meat/fish, ask the fish monger for a handful of #12 shrimp/prawns. Bakery, a loaf of crusty french. Let's check out. You know have all the ingredients you need to recreate that dish, do you remember what it looked like? Pot, water boiling, small pan, maranara sauce, diced tomatoes in a bowl, chopped basil in a bowl, minced garlic at the ready, peeled shrimp ready for the large skillet that's starting to get hot and waiting for olive oil. This will take 7 minutes, Rav's in the water shrimp in the pan, squeeze lemon add more oil, pull grater out zest the lemon into the pan, maranara sauce on low, stir stir, stir the Rav's, turn the shrimp, getting pink, add garlic, "some" tomatoes and pesto, stir stir, drain Rav's, 2 spoonfuls maranara into the shrimp pan stir, plate Rav's, pour shrimp over the top, two more spoons on maranara, top with tomatoes and basil, parasan cheese. Grab the bread, a fork, a glass of wine, let's eat.
Edit: forgot the asparagus, drop them into the pasta water for 3 minutes, put on a plate, butter and squeeze lemon
Martin Said:
good recipe please?We Answered:
Try something called coca vin. Take a chicken breast, cover it with flour, saute it in a skillet with some shitake mushrooms, some garlic and some onions, when the chicken is almost cooked, deglaze the pan with red wine. Let it cook for another minute and add some heavy cream. It's great over fetuccini. if you have any questions, let me know.Bertha Said:
I need one more idea for an hors d'oeuvre at a luncheon cocktail I am hosting.?We Answered:
roasted pepper canape'mix roasted peppers and cream cheese, pipe onto small slices of bread, or even cuke slices