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COOKING WITH THE SNAP – Pesto Shrimp

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Pesto Shrimp

Shrimp 12-16 ounces, thawed, peeled and deveined
1-2 Tablespoons olive oil
2-3 Tablespoons pesto
Heat olive oil and pesto for few minutes on medium-high until hot. Add shrimp and sauté 3-5 minutes or until bright pink and cooked through. Serve over pasta. Add half whole grain and have regular pasta to incorporate more whole grains or serve all whole grain. I served what I had on hand, which was not whole grain.

Basil Pesto
1/3 cup olive oil
1 cup fresh basil
½ cup English walnuts, pecans, or pine nuts (I used slivered almonds because that’s what I had on hand)
4-6 garlic cloves, outer skins removed
2/3 cup grated Parmesan cheese (or just throw in a small block)

Combine all ingredients in a food processor and process until smooth. Store approximately 1-3 tablespoons of Pesto in individual freezer bags and store in freezer. Simply thaw Pesto and add to pasta or whatever recipe you are using.

Recipe made approximately 8 tablespoons – I double bagged 2 tablespoons each in a snack size zipper bag for freezing.

Recipe Source – Sue Estridge, FCS Agent
From the Kitchen of Lori Ivey

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