Posts Tagged ‘ pesto ’

My daughter is moving to Santa Barbara, so in the past two weeks I have made two trips up there — I have found my new weekend getaway!  WOW!  The town is rustic, charming, quaint and unique; and has the best restaurants to be found!  We purposed to not eat at any chain-type places and only ate at one-of-a-kind local haunts, and we were not disappointed.

At Pascucci’s, I ordered a shrimp dish they called “Palermo”:  Large tiger shrimp stuffed with pesto, wrapped in prosciutto and grilled.  It was an exquisite dish – and as is my custom, I came home with a desire to recreate!  

I spent Friday at my good friend Linda’s house and decided to try my hand at this dish for lunch.  We made pesto from scratch, but you can use a prepared pesto to save some time.  If you want to make it from scratch, see here:  Tina’s Pesto

  • 16 large raw shrimp, in shell (I bought tiger shrimp)
  • 1/4 cup pesto
  • 8 slices prosciutto
  • 1 tbsp olive oil

Shell shrimp but leave on tail.  Butterfly the shrimp (cut almost all the way through the flesh down the center of the shrimp’s back).  Insert a bit of the pesto into the opening and press closed. 

Cut each slice of prosciutto in half lengthwise.  Wrap each shrimp with a slice of prosciutto.

Heat a griddle to high and brush with the olive oil.  Place the shrimp on the grill and cook approximately 2 minutes each side, until prosciutto is lightly browned and shrimp is cooked through.  Serve hot and mangia bene!

Pesto Stuffed Prosciutto Wrapped Shrimp

Pesto Stuffed Prosciutto Wrapped Shrimp

Photo Credits:  Linda Marshall

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admin January 11th, 2009      No Comments »

This recipe is for a Pesto appetizer that is terrific on baguette slices or wheat crackers.  It is a coarsely chopped mixture – don’t make it if you don’t like garlic!  It freezes well and can be kept in the refrigerator for up to two weeks.

Add more olive oil to this recipe and you have pesto sauce for any type of pasta!  It is also very suitable served with boiled meats and tortellini en brodo.  (Recipe to be posted soon!)

  • 5-6 cups fresh basil
  • 8-10 or more cloves of garlic
  • 3/4 cup pine nuts
  • 1 large chunk pecorino cheese (4-6 oz)
  • coarse ground sea salt, to taste
  • coarse ground pepper, to taste
  • olive oil, about 1/4 cup

You will be chopping the first four ingredients in a food processor.  Finely chop them, but take care NOT to puree them, as you want texture!

In small batches, place basil leaves in food processor and chop.  Do about 1 cup of basil at a time.  Transfer to a medium-sized mixing bowl after each batch.

Repeat the process with the garlic cloves, the pine nuts and the pecorino cheese; add each to the mixing bowl.

Add salt and pepper.  Drizzle in the olive oil only to wet the ingredients, it should not be liquidy.  Mix well and let sit covered for several hours in the refrigerator for the flavors to blend.

Serve with slice of baquette or crackers.  Or, add more olive oil and heat to serve as a pasta sauce.

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admin September 27th, 2008      No Comments »

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