Roasted Shrimp With Pepita Pesto

Roasted Shrimp With Pepita Pesto
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the shrimp with the cayenne, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper. Roast until opaque throughout, 8 to 10 minutes.
  2. Meanwhile, in a food processor, combine the pepitas, parsley, cilantro, the remaining ⅓ cup of oil, and ¼ teaspoon each salt and black pepper and process until smooth. Serve with the shrimp for dipping.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 231
  • Fat 18g
  • Sat Fat 3g
  • Cholesterol 86mg
  • Sodium 209mg
  • Protein 16g
  • Carbohydrate 3g
  • Sugar 0g
  • Fiber 1g
  • Iron 4mg
  • Calcium 42mg
What does this mean? See Nutrition 101 .

Quick Tip

Shrimp
The shrimp and pesto can be made up to 6 hours in advance; refrigerate, covered. Serve chilled or at room temperature.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.