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Recipe: Shrimp Spiedini W Pesto New Potatoes And A Chickpea Aioli
Similar Categories: Shrimp, Spiedini, Pesto, New, Potatoes, Chickpea, Aioli
Yield: 4 Servings
28 ea Gulf shrimp; (#11-15 count size)
20 ea New potatoes; smallest
-possible
1/4 c Pine nuts; or other nut
-meats
1 1/2 c Fresh basil leaves
1 Clove garlic
1/2 c Parmesan cheese; grated
1/2 c Pecorino cheese (Romano);
-grated
1 c Extra virgin olive oil
Salt and pepper; to taste
1/2 c Cooked chickpeas; (ceci)
1/2 c Fresh mint; leaves only
1 ea Lemon juice
1 Whole egg
1 Clove garlic
1 c Extra virgin olive oil
Salt and pepper; to taste
Peel shrimp, leaving head and tail piece on. Thread 7 each onto bamboo
skewers that have previously been soaked in water. Season with salt and
pepper and refrigerate.
Preheat barbeque.
Cut new potatoes (that have been boiled with skins on until tender but
firm, drained and cooled) into quarters and place in mixing bowl.
Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and 1/2 cup olive
oil in blender and grind until very fine (about 45 seconds). Add remaining
oil in drizzle to form smooth yet very thick sauce and set aside.
In another processor, place ceci, mint, lemon juice, egg, garlic and half
cup of olive oil and process. If mixture is too thick (needs to be as thick
as cooked custard before it is chilled) you can add the juice that you
drained off the beans. Then add the remaining olive oil in a slow steady
stream as you would for a pesto or mayonnaise and set aside.
If cooking on an outdoor grill it should only take about 1.5 minutes per
side to cook the shrimp. (Shrimp will get tough if cooked to long. Sprinkle
the raw shrimp with a little olive oil before grilling and after you turn
them brush with some more oil.
Mix the pesto with the potatoes and a bit more olive oil.
To assemble the plate, place a generous portion of the pesto potato salad
on the plate. top with the skewered shrimp and drizzle the top with the
chickpea aioli.
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