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Thread: Shrimp and Almond Pesto

  1. #1
    Jim Mc -- But you can all me Jacques Lurker

    Default My brother in law and I saw th

    My brother in law and I saw this on Lydia about two years ago after a night of heavy indulgence. We went right out and got the ingredients and went to work. In a food processor put in the following:

    1 whole garlic
    2 cups extra virgin olive oil
    1 pint of grape tomatoes
    2 cups of unsalted almonds
    About 40 leaves of fresh basil
    1 cup of pancetta chopped
    1 lb. of shrimp or scallops or both
    4 tsp. of red pepper
    salt and pepper to taste

    Combine all ingredients, except shrimp and scallops in a well oiled pan, after processing to a kind of chunky texture from the almonds. I keep adding a bit of olive oil while simmering over a low heat. This helps to prevent the chopped almonds from scorching. About 10 minutes before serving add pealed shrimp or scallops. Serve over a nice penne or linguine al dente. Garnish with fresh basil. Goes really well with a nice Sauvignon Blanc or buttery Chardonay. (Clos Du Bois)

  2. #2
    Bob, that's me! Lurker

    Default Thanks James, you food slut!

    Thanks James, you food slut!

    Question, Garlic bulb, or one clove?

  3. #3
    Jim Mc -- But you can all me Jacques Lurker

    Default One whole bulb.

    One whole bulb.

  4. #4
    Jerry Lurker

    Default Sweet!


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