SOUTHWESTERN PESTO SHRIMP
By Peggy Fiandaca
ON BIG BLEND RADIO: Peggy Fiandaca of LDV Winery talks about pairing wine with Mexican and Southwestern cuisine. Watch here in the YouTube player or download the episode on Podbean.
Ingredients –
4 ounces freshly grated Parmesan cheese (about 1 ¼ cups)
2 cloves garlic
2-3 jalapenos peppers, deveined and seeds removed; finely chopped
½ cup chopped almonds
1 cup of fresh cilantro leaves
3 tablespoons olive oil (plus extra if needed)
1-pound R15 shrimp, shelled and deveined leaving the tail on the shrimp (R15 means 15 to 20 shrimp per pound)
Salt and pepper to taste
Directions –
In a food processor fitted with a blade, process the cheese with the garlic until blended. Add the jalapeños, nuts, cilantro, and olive oil; process to a smooth paste. Keep adding olive oil a little at a time until you have a wet paste; salt and pepper to taste. NOTE: The pesto can be refrigerated for up to a month. Put the pesto in a glass jar and top it with a thin layer of olive oil to avoid discoloration.
Toss the shrimp in a bowl with the pesto and refrigerate, covered, for at least an hour.
Preheat the oven to 350 degrees.
Place the shrimp on a baking sheet and bake, uncovered, for approximately 12-15 minutes. Do not overcook the shrimp. Arrange on a platter and garnish. Serve warm or at room temperature.
Wine Pairing –
People gravitate naturally toward a white wine with shrimp or fish. The spiciness and freshness of the Southwestern pesto should guide the choice of wine pairing. A crisp white wine like a Gewürztraminer might go well or a Grenache or other light-bodied red will pair nicely with the spicy pesto marinade. LDV Winery’s Viognier or Grenache would pair beautifully with these Southwestern Pesto Shrimp appetizers.
