HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

The Food Made Fast series from Williams-Sonoma offers a selection of quick and easy cookbooks on single subjects, featuring recipes like Tangerine Beef & Snow Peas (Asian), Pesto Shrimp on Mixed Greens (Grilling), Spinach, Pear & Walnut Salad (Salad), and Creamy Fish Chowder (Seafood).

Cookbook

 

Pesto Shrimp on Mixed Greens

Pesto Shrimp

from Williams-Sonoma

Serves 4

Deveined shrimp are now readily available. They are easier to peel, too, since the shells are loosened in the deveining process. For the ultimate—though more costly—time-saver, buy shrimp that are peeled and deveined. To peel and devein shrimp yourself, beginning at the head, pull off the shell, then cut a shallow groove along the curve of the back and lift out the dark, veinlike intestinal tract.

  • Grated lemon zest and juice from 1 large lemon
  • 2/3 cup (5 fl oz/160 ml) olive oil
  • Salt and freshly ground pepper
  • 1-1/2 pounds (750 g) large shrimp (prawns), peeled and deveined, tails intact
  • 3 tablespoons pesto, purchased
  • 1/2 pound (250 g) mixed salad greens
  • 1 cup (6 oz/185 g) grape or cherry tomatoes

Make the lemon vinaigrette:
Prepare a gas or charcoal grill for direct grilling over medium-high heat. Place a grill screen on the grill rack.

In a small bowl, combine the lemon zest and juice. Gradually whisk in the oil. Season with salt and pepper. Set aside.

Grill the shrimp:
In a bowl, toss the shrimp with 2 tablespoons of the lemon vinaigrette, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until firm and opaque, about 5 minutes total. Transfer the shrimp to a bowl, add the pesto and 1 tablespoon of the lemon vinaigrette, and stir to coat the shrimp. In a large bowl, combine the greens and tomatoes, drizzle with the remaining lemon vinaigrette, and toss. Divide the salad among 4 plates, top with the shrimp, and serve.

 
  • from:
  • Food Made Fast—Grilling
  • from Williams-Sonoma
  • Oxmoor House 2007
  • $17.95/hardcover
  • Color photographs throughout
  • ISBN:
  • 0-8487-3144-1 (Seafood)
  • 0-8487-3145-X (Grilling)
  • 0-8487-3146-8 (Salad)
  • 0-8487-3148-4 (Asian)
  • Recipe reprinted by permission.

Buy Asian

Buy Salad

Buy Grilling

Buy Seafood

 

Food Made Fast

Food Made Fast recipes from earlier books in the series: Pasta, Soup, Weeknight, Baking, and Slow Cooker.

 
 
Paris

This page created March 2007


 


cat toys Catnip Toys

 

Kitchen & Home
Markdowns

 
.