Fish & Seafood

Pesto Shrimp

3 Comments

Howdy,

This is so stupid simple and fast you will have dinner Egged in lightning time. A great cook for a busy weeknight. Especially if you have a Mini Big Green Egg that fires up in no time!!!

You will need:

  • a pound of your favorite shrimp, shelled and de-veined, we used 16/25s
  • Pesto Sauce (store bought or home made… home made is better!)
    • 2 cups fresh basil
    • 1/4 cup toasted pine nuts
    • 1-2 cloves of garlic
    • a squeeze of lemon juice
    • about 2/3 cup of Olive Oil
    • 1/2 cup of your favorite hard Italian cheese (Asiago, Parm, Pecorino, Grana Padana ect…)
    • Salt and Pepper to taste
    • Mix it all up in a blender or food processor

I started out by heating up the Mini Big Green Egg to about 400 and then after peeling and drying the shrimp I put them on au natural to just get some grilled goodness. You could do them entirely in the cast iron, but I wanted some of that charcoal grilling flavour that you only get from direct grilling.

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They took almost no time to cook… a couple minutes later

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I tossed them around a couple more times before taking them off…

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…and putting them back on a heated cast iron skillet

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Then I added the home made Pesto Sauce

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I cooked them for a couple minutes more till they were bubbling with goodness!!!

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We had these as a main course for dinner, but this would also make an EGGcellent appetizer as well!

So simple but so tasty!

Happy Egging!
Brian

3 thoughts on “Pesto Shrimp”

    1. Thanks Jason! This was so stupid easy. I guess it helped we had left over pesto. I thought about basting them in pesto, but figured the cast iron was the way to go in order to get the full effect. A little fettuccine would have been good with this too!

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