Gulf Shrimp with Kale Pesto Recipe

For a healthy taste fresh from the Gulf, Chef Lisa Resch of Carolina Catering Co. shares her recipe for Gulf Shrimp with Kale Pesto.

Recipe courtesy of Chef Lisa Resch, Carolina Catering Co., Naples
Photography by Vanessa Rogers

Gulf Shrimp with Kale Pesto recipe - summertime picnic recipes - Fourth of July recipes for the picnic

 

Gulf Shrimp with Kale Pesto

   Serves 6

Gulf Shrimp

  • 2 pounds (16- to 20-count) Gulf shrimp
  • 1 tbsp. good olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • Preheat the oven to 400 degrees F.

Method:

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

 

Kale Pesto

  • 4 cups (tightly packed) chopped kale leaves
  • 2 tsp. + 1/4 cup extra-virgin olive oil
  • 6-8 large cloves garlic (to taste)
  • 2 cups basil leaves
  • 3 tbsp. fresh squeezed lime or lemon juice
  • 1 cup coarsely grated Parmesan
  • Salt to taste (I used about a 1/2 teaspoon of salt.)

Method:

Coarsely chop the kale leaves and measure out 4 cups of packed chopped kale. Give the kale a good wash in the salad spinner if it needs it and spin dry. Heat 2 tsp. olive oil in a large non-stick frying pan and sauté the kale just until it wilts, about 2-3 minutes over medium heat.

   Put the wilted kale and garlic into the food processor (using the steel blade) and chop until finely chopped. Add the basil leaves, put the lid on the food processor, and add the olive oil and lemon juice through the feed tube while you process the mixture. When it’s fairly well combined, add the coarsely grated Parmesan and salt, and process until the pesto is as smooth as you’d like it (about 1 minute for me.) 

   Toss the shrimp with the kale pesto and one pint halved cherry tomatoes. Garnish with the zest of one lemon, and ½ cup toasted pine nuts, if desired.

 

Note: This pesto can be frozen in ice-cube trays or small mini-muffin tin cups. This pesto is also a delicious addition to soups or salad dressings, stirred into hot rice or cooked beans, or eaten with pasta.

 

Make your summertime picnic a gourmet affair with these tasty recipes.

Spicy Watermelon and Farmer's Cheese Salad - Summertime Picnic RecipesSpicy Watermelon & Farmer’s Cheese Salad

Sweet and spicy, this recipe for spicy watermelon and Farmer’s cheese salad is a refreshing bite for the summer heat.

Get the recipe here…

Onion Gruyére Star Tart Squares - Summertime Picnic RecipesFrench Onion Tart

For a savory and sharp bite to that summertime picnic, give this recipe for Onion Gruyére Star Tart Squares a try.

Get the recipe here…

Buttermilk Fried Chicken Biscuits & Green Bean Salad recipe - Picnic Ideas from Fourth of July

Buttermilk Fried Chicken Biscuits & Green Bean Salad

A Southern favorite, this recipe for Buttermilk Fried Chicken Biscuits and Green Bean Salad is the perfect addition for those Fourth of July picnics.

Get the recipe here…

Prime Tenderloin Sandwich & Sweet Potato Chips - recipes for entertaining

Prime Tenderloin Sandwich & Sweet Potato Chips

Forget the barbecue; try these Prime Tenderloin Sandwiches with Sweet Potato Chips at your next summer picnic.

Get the recipe here…

French Macarons recipe - dessert for the picnic

French Macarons

Time for dessert! Snack on these decadent French Macarons, a picnic must.

Get the recipe here…

 

Facebook Comments