Cooking with Mint. I've always loved mint in my desserts and candy, but I've never thought about trying it in an actual meal until I spotted this recipe. My goodness. Scrumdiddlyumptious. And I have another equally delicious mint chicken dish coming later this week. Mint adds an element of cool freshness that perfectly balances a savory, warm meal. This will make you feel fancy, even though the dish is quite easy.
*From Giada De Laurentiis
1 pound uncooked shrimp, peeled and de-veined
1/2 cup lightly packed fresh mint leaves
1/4 cup lightly packed fresh basil leaves
2 Tablespoons pine nuts, toasted
1 garlic clove, minced
2 Tablespoons extra-virgin olive oil
1 Tablespoon grated parmesan cheese
Salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil
Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine still running, gradually add 2 Tablespoons olive oil, processing until well blended. Transfer the pesto to a medium bowl. Add parmesan cheese and season with salt and pepper to taste.
In a large bowl, toss the shrimp with EVOO, salt, and pepper to coat.
Heat a heavy, large skillet over high heat. Add the shrimp and sauté until just cooked through, about 3 minutes. Toss the shrimp with pesto to coat and serve.
Serve with couscous: Cook one box of plain couscous according to package instructions. Add 3 Tablespoons butter and 1/3 cup grated parmesan cheese to cooked couscous and mix until fully incorporated. Serve shrimp over couscous.