Shrimp with Basil and Mint Pesto

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

INGREDIENTS:

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

DIRECTIONS:

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. 

SERVING SUGGESTION:

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. 

Lemony Shrimp with White Beans and Couscous

The first time I had couscous was at my grandmother's house. I remember I got such a kick out of the name. She told me we were having couscous for dinner and we went back and forth for about five minutes saying, "Couscous! Couscous!" The faster we said the word, the funnier it sounded. Because of this memory, I bought a box of couscous a while back and finally found a good recipe to use it for. Couscous is a lower-calorie carb option which means you can eat a lot and not feel super-full. Also, this dish uses lemon and garlic for its flavoring, a savory-fresh delight that makes my tummy happy.

*Recipe from Real Simple

INGREDIENTS:

1 10-ounce box of couscous (1 1/2 cups)

kosher salt and black pepper

3 Tablespoons unsalted butter

2 cloves garlic, chopped

4 scallions, chopped

1 pound medium shrimp, peeled and deveined

1 15.5-oz can canellini beans, rinsed

1/2 cup fresh parsley

2 Tablespoons fresh lemon juice

DIRECTIONS:

In a saucepan, bring 2 cups of water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.

Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.

Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.

Bon Appétit!