Friday, March 18, 2011

Grilled Shrimp and Cilantro Pesto Pizza

It’s Lent and that mean meatless Fridays. I love shrimp because it’s convenient (keep a stash in your freezer), easily available and its mild flavor works in lots of dishes. It’s shrimply delicious! (Sorry, I couldn’t help myself.)

Grilled Shrimp and Cilantro Pesto Pizza
Makes 4 individual pizzas

Pizza dough (either store bought or from your favorite pizzeria)
Cilantro Pesto:
¾ cup fresh cilantro leaves
¼ cup parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
¼ cup grated Parmesan
½ cup olive oil
Salt and freshly ground black pepper
Grilled Shrimp:
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper

For the cilantro pesto: Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.

For the grilled shrimp: Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.

For the pizza: Divide the store bought or pizzeria dough into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add ½ cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.

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