Best 3 Skewered Rosemary Shrimp With Mint Pesto Recipes
Feast your taste buds on an exquisite culinary journey with our tantalizing Skewered Rosemary Shrimp with Mint Pesto. This delectable dish combines the succulent flavors of shrimp, the aromatic essence of rosemary, and the refreshing vibrancy of mint pesto. Succulent shrimp are skillfully skewered and grilled to perfection, infusing them with a delightful smoky char. The aromatic rosemary sprigs add a touch of herbaceousness, while the vibrant mint pesto enhances each bite with its burst of freshness. Accompaniments like grilled zucchini and roasted red peppers elevate this dish to a symphony of flavors.
In addition to the main recipe, this article offers a delightful array of culinary creations to satisfy every palate. Find inspiration in the vibrant medley of colors and flavors in our Rainbow Veggie Skewers, where an array of vegetables takes center stage. Indulge in the smoky goodness of our Grilled Lemon Herb Chicken Skewers, where tender chicken is marinated in a zesty lemon herb blend. For a taste of the sea, embark on a culinary adventure with our Grilled Salmon Skewers, where succulent salmon is paired with a tangy lemon-dill sauce.
Vegetarians will delight in our flavorful Grilled Halloumi Skewers, where halloumi cheese is grilled to a golden perfection and complemented by a zesty marinade. And for a delightful sweet treat, try our Grilled Pineapple Skewers with Coconut-Lime Sauce, where juicy pineapple is caramelized on the grill and served with a refreshing coconut-lime sauce.
JUMBO SHRIMP WITH BASIL AND MINT PESTO
Provided by Giada De Laurentiis
Categories appetizer
Time 26m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
- Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
- Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
- Transfer the shrimp to a platter and serve.
LIME-ROSEMARY SHRIMP SKEWERS
I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. -Leah Lenz, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.
Nutrition Facts : Calories 103 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 184mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
GRILLED PESTO SHRIMP SKEWERS
Steps:
- Fill a dish with water and soak skewers for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread shrimp onto skewers; place on a large serving dish. Brush skewers with 1 ounce pesto.
- Grill shrimp skewers on the preheated grill until they are bright pink on the outside and the meat is opaque, about 4 minutes per side. Brush cooked shrimp with 1 ounce pesto. Sprinkle with basil and serve with remaining pesto and lemon slices.
Nutrition Facts : Calories 103 calories, Carbohydrate 2.3 g, Cholesterol 89.9 mg, Fat 5.7 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 1.5 g, Sodium 185.8 mg
Tips:
- For the best flavor, use fresh shrimp that are deveined and peeled.
- If you don't have bamboo skewers, you can use metal skewers or even toothpicks.
- To prevent the shrimp from sticking to the skewers, soak them in water for 30 minutes before threading them.
- Make sure to cook the shrimp until they are opaque and cooked through, but not overcooked.
- The mint pesto can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve the shrimp skewers with your favorite sides, such as rice, pasta, or salad.
Conclusion:
This recipe for Skewered Rosemary Shrimp with Mint Pesto is a delicious and easy-to-make appetizer or main course. The shrimp are tender and flavorful, and the mint pesto adds a refreshing and herbaceous touch. This dish is sure to be a hit at your next party or gathering.
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