Best Olive Parsley Pesto Spread With Shrimp And Celery Recipes

Roasted Shrimp Tossed with Parsley Pesto image

Provided by Aida Mollenkamp

Time 16m

Yield 6 servings

Number Of Ingredients 6

Steps:

1 1/2 pounds shrimp, roasted using your favorite method, and allowed to cool to room temperature
Combine all the ingredients except for the oil and shrimp in a food processor. Pulse about 1 minute, slowly pouring the oil into the processor, to make a smooth pesto.
Serve pesto with the shrimp on the side as a dipping sauce or toss the shrimp with the pesto.

Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 17

1 loaf semolina or chewy bread, torn into large pieces
1/2 cup extra-virgin olive oil, divided
2 teaspoons anchovy paste
2 pounds large shrimp, peeled and deviened
6 cloves garlic, grated or chopped
1 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
3 tablespoons capers
1/2 cup dry white wine, eyeball it
1 cup seafood stock, clam juice or chicken stock
1 lemon, juiced
2 tablespoons cold butter
A generous handful fresh flat-leaf parsley, chopped
1/4 cup store-bought olive tapenade
1/4 cup store-bought pesto
6 plum tomatoes, sliced
1 small red onion, thinly sliced

Steps:

Preheat oven to 375 degrees F.
Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.
Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute.
Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails.
Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls.

Parsley Paprika Pesto Shrimp Cocktail Sauce image

Provided by Aida Mollenkamp

Time 5m

Yield 1 1/2 cups of Sauce

Number Of Ingredients 7

3 cups packed fresh Italian parsley
1/4 medium red onion, finely chopped
2 medium garlic cloves, smashed
1 tablespoon paprika
1/2 teaspoon kosher salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

Place everything except oil in a food processor fitted with a blade attachment. With food processor running, slowly pour in oil until fully incorporated; season with additional salt, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
Serve with cooked and chilled shrimp.