Shelly's Recipe

TEXAS PESTO SHRIMP OVER RICE

Category: Fish and Seafood

1 1/2 pounds unpeeled, large fresh shrimp
1 cup fresh cilantro leaves
3 green onions, cut in 1/3-inch pieces
1/4 cup freshly grated Parmesan
1/2 small jalapeno pepper, unseeded
1/2 medium tomato
2 tbsp pine nuts, toasted
3 tbsp fresh lemon juice
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil, divided
Hot cooked rice

Peel shrimp; devein, if desired. Set aside.

Process cilantro, next 9 ingredients, and 3 tbsp olive oil in a food processor until smooth.

Saute shrimp in remaining 1 tbsp hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Pour cilantro mixture over shrimp, stirring well. Serve shrimp mixture over hot cooked rice. Serves 4