When considering appetizers, shrimp are a crowd pleaser that are inexpensive and easy to prep. Plus, they are low in calories and virtually fat-free.
Precooked cocktail shrimp are the most convenient, but for better flavor buy raw shrimp, thread them onto bamboo skewers and toss them on the g
rill.
Rather than serving the standard horseradish-based cocktail sauce with shrimp, try this Thai-style pesto, which is made from a combination of three fresh herbs, fresh ginger, spicy chilies, lime juice and roasted peanuts.
The recipe calls for only 2 tablespoons of oil and no cheese, making it lighter than many varieties of pesto.
For parties, serve the pesto with grilled shrimp for dipping. If you’re just making a quick dinner, use the pesto to top grilled chicken or fish, or as a sauce for rice noodles.
Grilled shrimp with Thai-style pesto
1/2 cup packed fresh basil leaves
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
1 2-inch piece fresh ginger, peeled and thinly sliced
1 1/2 teaspoons light brown sugar
1/4 cup dry roasted peanuts
1/4 cup lime juice
2 jalapeno peppers, seeded and quartered
2 tablespoons canola oil
1/2 teaspoon salt
1 pound raw shrimp, peeled and deveined
12 bamboo skewers
In a food processor or blender, combine the basil, cilantro, mint, ginger, brown sugar, peanuts, lime juice, jalapenos, oil and salt. Process until smooth. (The pesto can be made up to 4 days in advance and refrigerated.) Transfer to a serving bowl.
Heat a grill to medium-high. Thread the shrimp onto the skewers and grill, turning once, until the shrimp turn pink and opaque, about 2 minutes per side. Alternatively, set the oven to broil and cook the shrimp 4 inches from the heat, until they are pink and opaque, about 2 minutes per side.
Remove the shrimp from the skewers and serve with the pesto.
Makes 3/4 cup pesto, enough for 40 to 50 shrimp.
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