Recipe by LilPinkieJ
I know I said I wouldn't post any catch of the day recipes, but this even looked good to me when they made it on the news this morning. Recipe from Chef Ken Hall at St. Brendan's Inn
Top Review by duonyte
This got a mixed reaction. I liked it quite a bit better than I anticipated, but have been asked not to make it again. I love bloody mary's, but the mix is really salty - 700 mg sodium for 4 ozs. I would probably make my own bloody mary mix to reduce sodium. I also suggest changing around the order of making things. I made the sauce first, as it stayed warm very nicely, and only then made the shrimp with the pesto sauce. I did not add any additional salt. I generally like all of these ingredients, but I think I need to tweak it a bit more next time. Made for Please Review My Recipe game.
- 1 dozen shrimp, peeled and de-veined
- 1⁄4 cup pesto sauce
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 cup bloody mary mix
- 1 garlic clove, chopped
- 2 tablespoons butter
- 1 teaspoon olive oil
- salt and pepper, to taste
Directions See How It's Made
- Heat the olive oil in a sauté pan over med-high heat, add shrimp, cook for 2-3 minutes per side.
- Add white wine, pesto and lemon juice, season with a little salt.
- In a small sauce pot heat the olive oil, add the garlic and cook for 30 seconds.
- Add the bloody mary mix and butter, bring to boil, reduce by 25%, season with salt and pepper.
- To serve, place the bloody mary sauce on the plate, arrange the shrimp over the top and.
- Drizzle with the remaining pesto from the pan.