Pesto Shrimp
Ingredients
Shrimp
- 1 pound South Carolina shrimp, peeled and deveined, tails on
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest
- 1 tablespoon Herbes de Provence
- 2 tablespoons extra virgin olive oil
Cilantro Pesto
- 1 bunch Certified SC Grown cilantro
- 2 to 3 cloves garlic
- ¼ cup extra virgin olive oil, plus more as needed
- Salt and black pepper, to taste
Instructions
- In a medium bowl, combine the shrimp, garlic, red pepper flakes, lemon zest, Herbes de Provence, and olive oil. Refrigerate for 1 hour.
- Meanwhile, combine the cilantro, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth, adding additional olive oil if needed to reach your desired consistency.
- Heat a cast iron skillet over medium-high heat.
- Cook the shrimp for 2 to 3 minutes per side, or until pink and just cooked through.
- Spread the cilantro pesto onto serving plates and top with the shrimp.
Notes
- Serve with rice, grilled vegetables, pasta, or crusty bread.
