Best Texas Pesto Shrimp Over Rice Recipes

Texas Style Pesto with Pork Tenderloin and Spanish Rice image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil
1 teaspoon olive oil
1/2 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chopped garlic
3 cups chicken stock
2 cups basmati rice
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh cilantro leaves, for garnish
4 (8-ounce) pork tenderloins

Steps:

Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
Preheat the oven to 350 degrees F.
In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

Texas Won Tons image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 quart canola oil, for frying
3 quarts water
2 lemons, halved
1 yellow onion (10/15 if possible), peeled and cut in quarters
2 tablespoons spice mix (recommended: "Swamp Fire")
2 fresh ears yellow corn
1/2 pound fresh gulf shrimp, peeled and deveined
1 tablespoon chopped pickled jalapeno peppers
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 dash kosher salt
1 dash freshly cracked black pepper
1 package won ton wrappers
1 egg, beaten
1/3 cup peach preserves (recommended: Texas)
1/3 cup water
1/4 cup hoisin sauce
2 tablespoons chopped scallions, greens only
1 dash hot sauce (recommended: Tabasco)

Steps:

Heat the oil in a deep-fryer to 350 degrees F.
Bring a large pot with 3 quarts of water to a boil over medium heat.
Add the lemons, onion, spice mix and the corn. Let boil for about 5 minutes before adding the shrimp. Cook the shrimp until they curl, about 3 to 4 minutes. Drain the mixture and remove the shrimp to a strainer. Run cold water over them to stop them from cooking. Cut the corn off the husk and add the kernels to a large bowl. Add the jalapenos, cream cheese, butter, salt and pepper and stir gently to combine. Coarsely chop the shrimp and gently mix them into the corn mixture.
Lay the won ton wrappers out on flat surface and put 1 teaspoon of the corn mixture in the middle of each wrapper. With your finger or a pastry brush, coat the outside edges of the wrappers with beaten egg. Fold the 4 corners of the wrappers to the top and seal down the sides, bring careful to push out all the air. Make sure you get a tight seal on all of the seams. Fry the won tons in the hot oil until they are golden brown, about 4 minutes. Remove from the oil and arrange on a serving plate. Serve with the dipping sauce.
For the dipping sauce:
Add all the ingredients in a serving bowl and mix well to combine.