Shrimp with Cilantro Pesto
Hubby and I have been enjoying our new kitchen so much but sometimes we get a bit ambitious… I pick exciting new recipes I want to try and then it’s 8:30 before we sit down to eat. Yea, that just doesn’t sit well in my stomach. So we’ve been trying to save those more intricate recipes for the weekends and focus on easy to make weeknight meals. This is our most recent go-to weeknight meal. We’ve been eating it about once a week because it takes no time at all.
The first thing you need for this meal is some frozen pesto. Obviously freshly made pesto or pesto from a jar would also work, but I’ve started freezing pesto, as I’ve seen so many other food bloggers do. See, our fridge came with these little mini ice cube trays. They’re somewhat useless for making ice cubes, so I use them for pesto. The first time I froze pesto was after we made the salmon with cilantro pesto. Now, any time a recipe calls for fresh herbs, I take whatever is left and whip up pesto to freeze.
The next thing you need is some shrimp. We like to buy the two pound bag of shell-on uncooked frozen shrimp when it’s on sale. Just thaw 1/2 the bag and remove the shells. I like to sprinkle the shrimp with some Old Bay prior to throwing them on the griddle that came with our new stove.
Once the shrimp is cooked, throw it in a bowl with a few of your pesto cubes. I like to use 4-6 of my mini pesto cubes for a pound of shrimp. Now cover the bowl with saran wrap and shake it so that the heat from the shrimp defrosts the pesto and the pesto distributes itself on all of the shrimp (a ziplock bag would work for this too, although I’ve never tried that).
And voila, in no time at all, dinner is served. I like to steam some veggies or throw together a quick salad to serve with this shrimp.
Shrimp with Cilantro Pesto
Yield: Serves 2
Ingredients:
1 lb uncooked shrimp, peeled
Old Bay seasoning
frozen pesto cubes
Directions:
Sprinkle Old Bay on the peeled shrimp and cook shrimp in a pan, on the grill, basically any way you like.
Put cooked shrimp into a bowl with a few pesto cubes and cover. Shake to distribute pesto. Enjoy!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.