This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.
"Have you any idea how many kids it takes to turn off one light in the kitchen? Three. It takes one to say, 'What light?' and two more to say, 'I didn't turn it on.'" Erma Bombeck, Housewife
I love pestos. They are the most elegant fast food. Something green, some seeds, a bit of oil and cheese and you've got the perfect sauce for almost anything. You can make pasta or shrimp like in this dish. You can spread it on crackers or bread for sandwiches. Pestos always make you look like a star at any dinner party.
The term pesto might come from the pestle half of mortar and pestle. This is because pestos were originally made inside of the pestle using the mortar to crush the nuts and basil together with the olive oil. The Italian word pistare means "to pound."
Servings = 4 | Serving size =4 ounces shrimp with 3 Tbsp. pesto
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe does make good leftovers especially as sandwiches. The pesto keeps well in the refrigerator for a few days.
|4 Tbsp||pumpkin seeds (pepitas)|
|2 cloves||garlic (minced)|
|4 cups||fresh cilantro|
|1 ounce||reduced fat Monterey Jack cheese (shredded)|
|2 Tbsp||fresh lime juice|
|fresh ground black pepper (to taste)|
|2 Tbsp||olive oil|
|spray olive oil|
|16 ounces||shrimp (peeled and deveined)|
Place the pumpkin seeds, garlic, cilantro, cheese, lime juice, water, pepper olive oil and salt in a blender or mini chopper. Blend until smooth. (This can be done in advance and kept in the refrigerator.)
Spray a large non-stick skillet lightly with oil. Place the pan over medium-high heat and when hot add the shrimp.
Cook for about 4 – 5 minutes, tossing frequently. Add the pesto and cook for another 3 – 5 minutes until the shrimp are done.
Serving size = 4 ounces shrimp with 3 Tbsp. pesto
Servings = 4
Amount Per Serving
|Calories 255||Calories from Fat 125|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||3%|
|Vitamin A 27%||Vitamin C 16%|
|Calcium 13%||Iron 24%|
|Vitamin K 58 mcg||Potassium 381 mg|
|Magnesium 95 mg|