Shrimp with Sun-dried Tomato Pesto
This quick and zesty dish makes a tasty appetizer on its own, over a bed of spinach, or as an entree over pasta. Pair it with our Soberanes Vineyard Pinot Noir for a tasty treat.
Ingredients
- 2 lb shrimp (peeled)
- 3 cups water
- 2 cups (8 oz) Dry-packed sun-dried tomatoes
- ½ cup roasted pine nuts
- 4 garlic cloves
- 2 tbsp smoked paprika
- 1 tsp dried basil
- pinch of red pepper flakes
- ½ cup extra virgin olive oil (plus more for saute pan)
- ¼ cup grated parmesan (optional)
Directions
Soften the Tomatoes
Step 1
Bring the water to a boil over high heat and when boiling, add tomatoes, remove from the heat, cover and steep 10 min.
Make the Pesto
Step 1
Drain the tomatoes over a bowl, reserving the soaking liquid. Add the plumped tomatoes to a food processor along with the nuts, herbs and spices. Pulse until the ingredients are finely chopped. With the processor running, stream in the olive oil. Stream in the reserved soaking liquid, a spoonful at a time, until you have a spreadable texture. Add parmesan, if using & pulse to combine.
Sauté the Shrimp
Step 1
Heat 2 tablespoons of oil in skillet. Add shrimp, turning when they turn pink. Remove to bowl when cooked through. Toss cooked shrimp with pesto, season with salt, pepper & Fresh lemon.
