Shrimp tossed in Pesto with Grilled Bread
1 pound of shrimp, peeled
2 tablespoons of olive oil
4 cloves of garlic, peeled
1/3 cup of parmesan, grated or in chunks
2 cups of basil leaves
1/2 teaspoon of salt
1/2 teaspoon of pepper
3/4 cups of olive oil
Heat oven to 400 degrees. On a baking sheet, toss shrimp in olive oil. Bake for 4-6 minutes, or until the shrimp are pink.
For the pesto, start with a food processor or blender. Put in garlic and parmesan. Pulse until the garlic and parmesan is in fine pieces. Add in basil leaves, salt, pepper & olive oil. Continue to pulse until a green paste has formed. You may need to add more olive oil if you’d like it thinner.
In a bowl, toss the shrimp in the pesto sauce – serve warm, at room temp, or chilled.
Grilled Garlic Bread
1 loaf of Italian Bread or Baguette
2 cloves of garlic
Slice the bread into 1/2 inch slices. Drizzle them with olive oil. Place them olive oil down on a stove top grill pan, or saute pan. Cook on each side for 2 minutes. Rub garlic clove on one side of each piece of bread.
Tomato & Green Olive Bruschetta with Grilled Bread
2 cups of cherry tomatoes
1/2 cup of green olives, pitted
2 tablespoons of olive oil
sea salt & pepper
Grilled Garlic Bread (recipe above)
Cut cherry tomatoes and olives into quarters. Toss with olive oil, salt, and pepper. Serve with grilled bread.
This recipe is part of my “Tuscan Pasta Dinner Party”
Menu :
Fresh Tomato & Olive Bruschetta