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Red Pepper Pesto & Shrimp Topping Recipe
Date: July 11, 2016

This zesty and savory sauce is the perfect topping for any crispy seafood dish. 

  • 5 large sweet red peppers (about 1 1/2 pounds)
  • 3 garlic cloves
  • 1/4 cup walnuts, toasted
  • 2 tablespoons sunflower seeds, toasted
  • 1/2 cup freshly-grated parmesan
  • 1/2 small bunch flat-leaf parsley ~1/2 cup chopped
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper or pepper flakes
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt (more if you wish)
  • 1/2 to 3/4 cup olive oil (matter of preference)
  • 1 pound shrimp
  • (peeled, deveined & coarsely chopped)
  • 1/4 cup white wine
Preparation Steps:
  1. For the Pesto- roast peppers in the oven, on a baking sheet for about 15 minutes under the broiler (keeping an eye on them and turning over as needed) or for 5-6 minutes.
  2. Once your roasted peppers are skinned, and seeds removed, you can roughly chop them into pieces. Roughly chop the garlic and parsley as well.
  3. Place all the ingredients in the food processor and pulse until you are satisfied with the texture, it’s up to you how much to blend it. Pesto freezes very well and can be done in small glass jars.
  4. This is the perfect amount for 1 pound of pasta or as a polenta topping. Could also be served on bruschetta or as a condiment.
  5. For the Topping- sauté shrimp in 1 tablespoon olive oil, remove from pan set aside. Deglaze pan with wine and reduce to about half volume.
  6. Combine wine, shrimp and pesto; mix until blended. Spoon on top of crispy fish.

Yields:  4-6 servings 

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