Lemon Pesto Shrimp | Recipes

Lemon Pesto Shrimp

Recipe - Frankston #713

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

Servings

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Makes 0 servings

4 portabello mushrooms

Not Available

2 tablespoons vegetable oil

Brookshire's Vegetable Oil - 24 Fluid ounce

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$3.19$0.13/fl oz

2 tablespoons balsamic vinegar

Not Available

1/2 tsp garlic powder

Brookshire's Garlic Powder - 2.6 Ounce

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$3.59$1.38/oz

1/2 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.59 was $3.99$1.16/oz

2 lemons, halved

Fresh Lemon - 1 Each

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$0.89

2 tablespoons butter

Brookshire's Salted Butter, 4 Quarters - 4 Each

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$5.49 was $5.99$1.37 each

16 large shrimp, peeled and deveined

Not Available

2 tablespoons lemon juice

Not Available

1/2 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

2 tablespoons basil pesto

Not Available

Balsamic glaze, for serving

Not Available

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.