PESTO SHRIMP WITH A BLOODY MARY BUTTER SAUCE

Pesto Shrimp With a Bloody Mary Butter Sauce image

I know I said I wouldn't post any catch of the day recipes, but this even looked good to me when they made it on the news this morning. Recipe from Chef Ken Hall at St. Brendan's Inn

Provided by LilPinkieJ

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 dozen shrimp, peeled and de-veined
1/4 cup pesto sauce
2 tablespoons white wine
1 tablespoon lemon juice
2 tablespoons olive oil
1 cup bloody mary mix
1 garlic clove, chopped
2 tablespoons butter
1 teaspoon olive oil
salt and pepper, to taste

Steps:

Heat the olive oil in a sauté pan over med-high heat, add shrimp, cook for 2-3 minutes per side.
Add white wine, pesto and lemon juice, season with a little salt.
In a small sauce pot heat the olive oil, add the garlic and cook for 30 seconds.
Add the bloody mary mix and butter, bring to boil, reduce by 25%, season with salt and pepper.
To serve, place the bloody mary sauce on the plate, arrange the shrimp over the top and.
Drizzle with the remaining pesto from the pan.

Nutrition Facts : Calories 295.3, Fat 27.9, SaturatedFat 9.6, Cholesterol 85.2, Sodium 136.4, Carbohydrate 1.9, Fiber 0.1, Sugar 0.3, Protein 7.6

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