Baked Shrimp Pesto

shrimp recipe in CT


• 1 1⁄2 pounds raw large shrimp (about 48), peeled and deveined

• 1 1⁄2 cups packed fresh basil leaves

• 1⁄4 cup almonds (any style)

• 1 large garlic clove

• 1⁄4cup olive oil

• 1 tablespoon fresh lemon juice

• salt

• freshly ground black pepper

• crusty bread


Preheat the oven to 450°F.

Arrange the shrimp in a shallow baking dish just large enough to hold them in one layer, or divide evenly among four individual baking dishes.

Combine the remaining ingredients (except bread) in a blender and blend until smooth. Pour the pesto over the shrimp.

Bake 10 to 12 minutes or until shrimp are just firm. Serve the shrimp with crusty bread.

NOTE: This dish can be assembled up to 8 hours ahead of time. Combine the shrimp and pesto in a dish as directed and keep covered and refrigerated until ready to bake.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe

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