Texas pesto shrimp over rice
Ingredients:
1-1/2 lbs. unpeeled, large fresh shrimp
1 c. fresh cilantro leaves
3 green onions, cut in thirds
1/4 c. freshly grated parmesan cheese
1/2 sm. jalapeno pepper, seeded
1/2 med. tomato
2 Tbsp. pine nuts, toasted
3 Tbsp. fresh lemon juice
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. olive oil, divided
Hot cooked rice
How to:
Peel the shrimp and devein. Set aside.
Process the cilantro, green onions, parmesan cheese, jalapeno pepper, tomato, pine nuts, lemon juice, minced garlic, salt and pepper with three tablespoons of olive oil in a food processor until smooth.
Saute the shrimp in the remaining one tablespoon of hot oil in a large skillet over medium-high heat for three to four minutes or until the shrimp turns pink.
Pour the cilantro mixture over the shrimp stirring well.
Serve over hot cooked rice.
Serves 4
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.