Two Ingredient Shrimp Pesto - My Monday "Make It" Share Of The Week

Seriously that's it for ingredients! 

Oh a light sprinkle of Parmesan cheese is nice at the end but is completely optional.  This recipe is simple, and delicious, my family loves this recipe! 

First.....

Get a big bowl and using lukewarm water thaw a whole bag of shrimp. I like the chicken of the sea brand you can use whatever you want just make sure they are are not cooked shrimp and that they are large shrimp not medium or small they just don't have the right flavor. I love the jumbo and or colossal shrimp but they have to be on sale for me to buy them as $25 a bag is steep. These ones I get at Smiths for $13 a bag.  Now, you can leave the tail on or peel before cooking completely your choice. Peeling a shrimp is easy, just run your fingers under the shell and pinch that tail and pull that shrimp out. Then using a paper towel dry them off and set aside. 

Second....

In a large skillet set to medium dump the entire jar of pesto, wait until it starts to sizzle then add your shrimp. They will cook quickly. You want them pink and with a slight curl. Make sure you get both sides coated with the pesto. Don't over cook they will get tough.

You can also brush the pesto on the shrimp and grill them on skewers if you prefer. Just get your grill to about 350 degrees brush it with olive oil and grill those shrimp for about 2 minutes per side. If you use wood skewers soak them in water so they don't erupt in flames while your grilling your shrimp. 

Third....

Take the entire skillet or skewers off of the heat and top with a light dusting of Parmesan cheese. 

Fourth....

Prepare your side dishes. I like 5 minute brown rice, whole grain angel hair pasta, or just a nice salad. I sometimes throw frozen broccoli florets in with the pesto before cooking the shrimp for added nutritional value.  Sautéed asparagus goes nicely with this dish also. 

The shrimp can be served on top of your pasta or rice as it makes it's own sauce of sorts. 

Start to finish you can have dinner on the table in 30 minutes or less and I routinely make this once a week. 

It should look like this....so good!