Shrimp with Arugula Pesto Sauce

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Shrimp with Arugula Pesto Sauce

Shrimp with Arugula Pesto Sauce
1 cup baby arugula
1/3 cup extra virgin olive oil, plus extra for a thinner consistency
3 tbsp. pistachio kernels
3 tbsp. roasted, salted pumpkin seeds (bulk bin #630)
2 tbsp. golden raisins
2 tbsp. shredded Parmesan cheese
1 clove garlic, minced
Freshly ground sea salt and pepper to taste
1 lb. Wild Texas Gulf Shrimp, peeled and deveined
1/2 tbsp. extra virgin olive oil
1½ tsp. Morton and Basset Italian Seasoning Blend

Prep: 20 minutes, Cook: 6 minutes, Serves: 4

1. Puree all pesto ingredients in a blender or small food processor, adding additional tablespoon of oil for a thinner consistency.

2. Toss shrimp with olive oil and Italian seasoning. Grill over medium heat for 3 minutes on each side or until cooked through. Serve immediately with pesto. 

Nutritional Information:
402 calories, 25 g protein, 30 g total fat (5 g sat.), 9 g carbohydrate, 2 g fiber, 4 g sugar, 184 mg cholesterol, 857 mg sodium, 11 points


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