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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.

 

"Have you any idea how many kids it takes to turn off one light in the kitchen? Three. It takes one to say, 'What light?' and two more to say, 'I didn't turn it on.'" Erma Bombeck, Housewife

The refrigerator light goes on...

I love pestos. They are the most elegant fast food. Something green, some seeds, a bit of oil and cheese and you've got the perfect sauce for almost anything. You can make pasta or shrimp like in this dish. You can spread it on crackers or bread for sandwiches. Pestos always make you look like a star at any dinner party.

Pesto

The term pesto might come from the pestle half of mortar and pestle. This is because pestos were originally made inside of the pestle using the mortar to crush the nuts and basil together with the olive oil. The Italian word pistare means "to pound."


 

Shrimp with Cilantro Pesto



Servings = 4 | Serving size =4 ounces shrimp with 3 Tbsp. pesto

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe does make good leftovers especially as sandwiches. The pesto keeps well in the refrigerator for a few days.

Serve with Tomato Polenta or Jasmine Rice or Jasmine Rice - Low Sodium Version or Cilantro Rice

AND

Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini

4 Tbsp pumpkin seeds (pepitas)
2 cloves garlic (minced)
4 cups fresh cilantro
1 ounce reduced fat Monterey Jack cheese (shredded)
2 Tbsp water
2 Tbsp fresh lime juice
fresh ground black pepper (to taste)
2 Tbsp olive oil
spray olive oil
1/4 tsp salt
16 ounces shrimp (peeled and deveined)

Place the pumpkin seeds, garlic, cilantro, cheese, lime juice, water, pepper olive oil and salt in a blender or mini chopper. Blend until smooth. (This can be done in advance and kept in the refrigerator.)

Spray a large non-stick skillet lightly with oil. Place the pan over medium-high heat and when hot add the shrimp.

Cook for about 4 5 minutes, tossing frequently. Add the pesto and cook for another 3 5 minutes until the shrimp are done.

Nutrition Facts

Serving size = 4 ounces shrimp with 3 Tbsp. pesto

Servings = 4

.

Amount Per Serving

Calories 255 Calories from Fat 125
  % Daily Value
Total Fat 14g 22%
    Saturated Fat 3g 15%
    Monounsaturated Fat 7g  
    Trans Fat 0g  
Cholesterol 175mg 58%
Sodium 360mg 15%
Total Carbohydrates 4g 1%
    Dietary Fiber 1g 3%
    Sugars 0g  
Protein 27g  
Vitamin A 27% Vitamin C 16%
Calcium 13% Iron 24%
Vitamin K 58 mcg Potassium 381 mg
Magnesium 95 mg