Lemon Pesto Shrimp
Recipe - Welcome
Lemon Pesto Shrimp
000
Ingredients
4 portabello mushrooms
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
1/2 tsp garlic powder
1/2 tsp black pepper
2 lemons, halved
2 tablespoons butter
16 large shrimp, peeled and deveined
2 tablespoons lemon juice
1/2 tsp salt
2 tablespoons basil pesto
Balsamic glaze, for serving
Directions
- Clean the mushrooms with a damp paper towel and remove the stem. In a large zip top bag combine the vegetable oil, balsamic vinegar, garlic powder and black pepper. Place the mushrooms in the bag and marinate for 30 minutes.
- Heat a broiler to high, place the mushrooms on a baking sheet and broil for 5 minutes per side. Turn off the broiler and let the mushrooms stay in the oven to keep warm.
- Heat a skillet on high until smoking. Add the lemon halves, flesh side down in the pan and sear until charred. Set aside. Add the butter to the pan and melt over medium heat. Add the shrimp and sauté for 3 to 5 minutes until cooked through and pink. Add the lemon juice and salt and turn off the heat. Add the pesto and toss to coat. To serve, add a swirl of balsamic glaze to the plate and place the mushroom on top. Add 4 shrimp to each mushroom and pour any sauce from the pan over the top. Serve with a seared lemon half.
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Prep Time
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Cook Time
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Servings
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Not Available
Brookshire's Vegetable Oil - 24 Each
$3.19$0.13 each
Alessi Balsamic Vinegar - 12.75 Ounce
$3.59 was $3.99$0.28/oz
Brookshire's Garlic Powder - 2.6 Ounce
$3.59$1.38/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.99$1.29/oz
Fresh Lemon - 1 Each
$0.89
Brookshire's Salted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Fresh Gulf Shrimp, Individually Quick Frozen - 1 Pound
$11.99 avg/ea$11.99/lb
Not Available
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Not Available
Delallo Balsamic Glaze - 8.5 Ounce
$8.49$1.00/oz
Directions
- Clean the mushrooms with a damp paper towel and remove the stem. In a large zip top bag combine the vegetable oil, balsamic vinegar, garlic powder and black pepper. Place the mushrooms in the bag and marinate for 30 minutes.
- Heat a broiler to high, place the mushrooms on a baking sheet and broil for 5 minutes per side. Turn off the broiler and let the mushrooms stay in the oven to keep warm.
- Heat a skillet on high until smoking. Add the lemon halves, flesh side down in the pan and sear until charred. Set aside. Add the butter to the pan and melt over medium heat. Add the shrimp and sauté for 3 to 5 minutes until cooked through and pink. Add the lemon juice and salt and turn off the heat. Add the pesto and toss to coat. To serve, add a swirl of balsamic glaze to the plate and place the mushroom on top. Add 4 shrimp to each mushroom and pour any sauce from the pan over the top. Serve with a seared lemon half.