2 heaping Tb of sun dried tomato pesto (see recipe below)
1 bag of butternut squash spirals
1 bag of zucchini spirals
1lb medium to large uncooked shrimp (peeled and deveined)
Parmesan cheese, grated (optional)
Instructions
Sous vide shrimp at 135 degrees for 30 minutes.
Set aside.
Add 1.5Tb of butter and 2Tb oil to a small pan
on medium heat. When bubbling, add the garlic
and cook for 15-30 seconds. Then add lemon
juice, parsley, salt, pepper, red pepper flakes
and pesto to pan. Stir and set aside.
In a large skillet, heat another 2Tb of oil on
medium heat. Add both types of spirals. Stir
and cook until tender but still firm, about 8-
12 minutes. Add about 75% of the pesto mixture
to the spirals and incorporate. Plate spirals
and set aside.
In the same large skillet, add the remaining
1.5Tb of butter and 1Tb of oil on medium to
medium high heat until the butter has started
to bubble. Add the shrimp in small batches so
it doesn't steam. Cook on one side for about
3-4 minutes (do not touch) so the shrimp has
char marks, then flip and cook for 3-4 minutes.
If you have sous vide the shrimp, cook for less
time. Mix in remaining pesto to shrimp.
Top the spirals with shrimp. Dust with
Parmesan cheese.
SUN-DRIED TOMATO PESTO (makes about 5-6 heaping
Tb-
Roughly blend 1/2c sun-dried tomatoes, 2 cloves
of garlic, 1/4ts kosher salt, pinch of black
pepper, 1/2c fresh basil leaves, 2Tb pine nuts,
3Tb Parmesan cheese. Then add in extra virgin
olive oil until mixture becomes a thick paste.
Make about 4 hrs in advance to let ingredients
meld.
Originally Submitted
10/4/2018
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