Tiger Shrimp with Spinach Pesto and Grilled Corn Salad |
Grilled tiger shrimp are quite affordable today compared to a few years ago. If you can’t access it, feel free to use smaller shrimp. This spinach pesto is a good example of how you can use different herbs and/or nuts to make variations on classic basil pesto. Serves 4.
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup tightly packed baby spinach leaves
- 2 Tbsp toasted pine nuts
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 3 Tbsp olive oil
- 1/2 tsp finely chopped garlic
- 3 Tbsp grated Parmesan cheese
- 3 fresh cobs of corn
- 1/2 cup diced red onion
- 1/2 cup diced roasted red pepper (about 1 small roasted red pepper) (see page xx)
- 1 tsp chopped garlic
- 1 1/2 tsp chopped jalapeño pepper
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1/2 tsp honey (optional)
- 1/2 cup chopped fresh basil leaves
- pinch of salt and pepper
Directions
1. Make the spinach pesto by combining the spinach, pine nuts, lemon juice and zest, olive oil, garlic and Parmesan in the bowl of a food processor. Purée until smooth. Set aside.
2. To prepare the salad, lightly coat the cobs of corn with cooking spray and grill on a barbecue for 5 minutes or just until charred, turning to avoid burning. Alternatively, you can bake the corn in an oven preheated to 450°F, also turning to prevent burning. Let the corn cool slightly and cut the kernels off the cob with a sharp knife. Place in a bowl along with the red onion, red pepper, garlic, jalapeño, cider vinegar, olive oil, honey (if using), fresh basil, salt and pepper. Toss to combine.
4. Lightly coat a nonstick skillet or grill pan with cooking spray and set over medium high heat. Add the shrimp and sauté until they just turn pink, about 3 minutes.
5. Place the grilled corn salad on a serving plate, top with the shrimp and garnish with the spinach pesto.
Make ahead:
Prepare the pesto and the salad early in the day. Cook the shrimp just before serving.
Nutrition watch:
Shrimp is low in fat, but high in protein. It is also a good source of
Vitamin D, which has a host of health benefits—it fights cancer and
supports the immune system.
Nutritional analysis per serving
Calories 408
Protein 25 g
Carbohydrates 19 g
Fiber 3.7 g
Total fat 26 g
Saturated fat 4.4 g
Cholesterol 172 mg
Sodium 378 mg
Printed with permission from Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most by Rose Reisman
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