Friday, 7 February 2014

Asian Pesto Shrimp dinner

This came from a recipe which I found I one of those supermarket cookbooks at the checkout counter. I tweaked it some what to make it a complete meal, rather than just an appetizer.

What you need: a package of raw frozen shrimp, 400 gr the 51-68 size; one box of bow ties pasta, 340 gr; Marinade ingredients-  1/3 cup olive oil, 3 TB s each of dried mint leaves, basil leaves, and cilantro -(but you can use parsley if you do not like the flavour of cilantro); 2 tbs of minced garlic; 1/4 cup of lime juice;  other ingredients - ground pepper to taste; half a package of small golden tomatoes; 2 mini sweet red peppers; grated Parmesan cheese.

What you do. Cook pasta according to package directions. Place shrimp in a water bath to thaw. In a large skillet, heat the marinade ingredients and add the shrimp. Cook until just turned pink, add pepper, halved tomatoes, and sliced sweet peppers. Cook until vegetables are just tender. Drain cooked pasta and add to the skillet. (I added a 1/2 cup of dry white wine.) Stir well. Serve hot with grated cheese.

Serves 4 unless Luc comes, then it serves 3.  Enjoy with a glass of dry white wine.

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