Adapted by those food mavens at The Tmes-Picayune from "Al Roker's Big Bad Book of Barbecue," this recipe makes 2 cups of pesto, enough for up to 4 pounds of seafood or chicken, and it's great on vegetables, too.
Provided by Busters friend
Categories < 4 Hours
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
- For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
- Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.
Nutrition Facts : Calories 380.8, Fat 18.4, SaturatedFat 3.2, Cholesterol 348.4, Sodium 677.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.3, Protein 47.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love