It’s girl’s week on American Idol and I’m cooking up themed recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks Blog. Last night I kept it super simple with my Goat Cheese and Mango Nachos. So for tonight’s episode I’m sticking with the simple and delicious theme with my Shrimp and Pesto Crostinis.
I have a love affair with many different types of foods and pesto is one of them. How easy is throwing some ingredients into a food processor, blending it up and having a delicious dip, sauce, stuffing…you name it. Pesto is so versatile in taste and ways it can be used. Mmmmm I’m getting hungry! Dig in!
Shrimp and Pesto Crostinis
- 2 tbsp pine nuts, toasted
- 2 oz fresh basil
- 2 tbsp red bell pepper, chopped (reserve 1 tsp for garnish)
- ½ cup shredded parmesan
- 2 garlic cloves
- 1 tbsp fresh lemon juice
- ¼ tsp kosher salt
- ¼ tsp cracked black pepper
- ¼ cup extra virgin olive oil
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp red pepper flakes
- 1 pound peeled and deveined shrimp
- salt and pepper
- 1 package crostinis
Toast the pine nuts in a small saucepan over medium heat until fragrant.
To make the pesto combine all of the ingredients, minus the olive oil, in a food processor and blend.
Pour in the olive oil and blend until smooth.
Taste and adjust seasoning accordingly. Set aside.
Heat remaining tablespoon of olive oil in a large dutch oven over medium high heat. Add the garlic and red pepper flakes and saute until fragrant.
Add the shrimp and saute until nice and pink.
Spread the pesto on the crostini, top with the shrimp and sprinkle with the remaining red bell pepper.