Jumbo Pesto Shrimp With Superfood Pilaf

Jumbo Pesto Shrimp With Superfood Pilaf

https://www.cutoutandkeep.net/projects/jumbo-pesto-shrimp-with-superfood-pilaf • Posted by Amanda G.

Weeknight dinners don't get simpler than this! Easy roasted jumbo shrimp, tossed in pesto and served a top a superfood pilaf. This nutrient-dense meal packs a serious punch!

You will need

For the shrimp:
8 -10 Large Colossal Shrimp 2 tsp Garlic Salt 2 tbsp Parmesan Cheese 2 tbsp Pesto (prepared, or make fresh -see below in step 2) 1 tsp Red Pepper Flakes
For the pesto:
2 cup Basil moderately packed Juice of one small-medium Lemon ½ cup Pine Nuts 4 Large Garlic Cloves peeled and roughly chopped ¾ tsp Kosher Salt ¼ cup Extra Virgin Olive Oil
Trader Joe's Superfood Pilaf OR make your own:
1 ¾ cup Low-salt Chicken Broth ½ tsp Coarse Sea Salt plus additional for seasoning 1 cup Quinoa 1 cup Cubed Sweet Potato ½ lbs Asparagus , trimmed, cut on diagonal into 3/4-inch pieces 1 Large Kale leaf, torn into pieces 2 Carrot(s) , cut into coins 3 tbsp Olive Oil 2 Garlic Cloves , minced

Project Budget

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Description

Weeknight dinners don't get simpler than this! Easy roasted jumbo shrimp, tossed in pesto and served a top a superfood pilaf. This nutrient-dense meal packs a serious punch!

Instructions

1. Preheat your oven to 400 degrees. Line 2 sheet pans with parchment paper and set aside. Remove shells and devein the shrimp. Season with salt and pepper, then toss in a bowl with 2 TBSP pesto and 2 TBSP Parmesan cheese. Toss with red pepper flakes. Place shrimp on the parchment lined baking sheet and roast for 12 minutes. Keep a close eye on them, they cook quickly. You want them firm, but not overdone and rubbery.

2. To make your own pesto, combine all ingredients except the olive oil in a food processor. Pulse until evenly chopped. Slowly add in the olive oil and pulse until smooth.

3. While the shrimp is roasting, prep your pilaf. Either defrost the Trader Joe’s frozen pilaf or make your own: Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan, then add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat and fluff with fork. Cover and reserve.

4. 

   Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add sweet potatoes. Cover and cook until beets are tender, about 8 minutes. Uncover, cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic and sauté 30 seconds. Add carrots, asparagus, and kale. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa to vegetables in skillet, then toss to combine and season with salt and pepper.

5. 

   Serve pilaf immediately with roasted shrimp. Season with sea salt and pepper if desired.