Dish: shrimp tacos with cilantro pesto
Shrimp Tacos with Cilantro Pesto
Cilantro Pesto
2 cloves garlic
1 to 2 serrano chiles, stemmed
2 cups cilantro
2 tablespoons pumpkin seeds (or pine nuts) toasted
in a 350 degree F oven for 5 to 7 minutes
2 tablespoons grated Parmesan cheese
4 ounces moderate goat cheese
2 to 3 tablespoons olive oil
Shrimp
2 pounds medium-size shrimp
1/4 cup olive oil
Lime juice
Red pepper flakes, optional
Salt and pepper, to taste
For serving
Flour or corn tortillas
2 to 3 avocados, sliced, optional
Salsa
To make cilantro pesto, purée garlic, chiles, cilantro, pumpkin seeds (or pine nuts), Parmesan cheese, goat cheese and oil in a blender up until mix is a smooth paste. Put into a serving bowl. Pesto can be made a day ahead, covered and cooled till required.
Peel and devein shrimp and place in a nonreactive meal or a resealable baggie. Mix olive oil and lime juice together with pepper flakes and put over shrimp. Marinate for 15 minutes, then salt and pepper to taste. Shrimp can be threaded on skewers and grilled over medium coals for 3 to 4 minutes per side.
To cook shrimp in a frying pan, include 1 to 2 teaspoons oil to skillet and heat. Add shrimp and cook just till done, when shrimp appear not translucent and opaque. Eliminate from heat, place on a serving platter and reserved.
Warm tortillas in oven or microwave. Serve platter of shrimp, along with tortillas and bowls of cilantro salsa, avocado and pesto. Enable guests to assemble their own tacos.
KEEP IN MIND: For dessert, serve crumbled pralines over vanilla ice cream.
Makes 6 portions.
Peel and devein shrimp and place in a nonreactive dish or a resealable baggie. Mix olive oil and lime juice together with pepper flakes and pour over shrimp. To cook shrimp in a skillet, include 1 to 2 teaspoons oil to skillet and heat. Add shrimp and prepare just till done, when shrimp appear opaque and not clear. Serve platter of shrimp, along with tortillas and bowls of cilantro salsa, pesto and avocado.
