Asian Pesto With Grilled Shrimp Recipe - Cooking Index
Asian Pesto With Grilled Shrimp Recipe - Cooking Index
| 3/4 cup | Roasted peanuts | |
| 4 | Serrano chiles | |
| 3 | Garlic cloves | |
| 1 tablespoon | Minced ginger | |
| Juice of 3 limes | ||
| 2 tablespoons | Fish sauce (3 Crab brand) | |
| 1/2 cup | Peanut oil (Lion and Globe brand) | |
| 1/2 tablespoon | Salt | |
| 1 tablespoon | Sugar | |
| 2 cups | Thai basil leaves | |
| 1 cup | Cilantro leaves | |
| 1 cup | Mint leaves | |
| Canola oil | ||
| 12 | Shrimp - peeled, deveined, (large) | |
| Tail on | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Baby romaine head - cut chiffonade |
In a food processor, puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning.
Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.
This recipe yields 4 servings.
Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A12)
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.