Pesto Shrimp Sandwich

Name: Pesto Shrimp Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp softened butter, divided; 16 inches French baguette; 6 Tbsps prepared pesto sauce; 4 romaine lettuce leaves; 454 grams cooked salad shrimp

Pesto Shrimp Sandwich is a main course that serves 4. One serving contains 240 calories, 25g of protein, and 12g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have butter, romaine lettuce leaves, pesto sauce, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Preheat an oven to 200 degrees F (95 degrees C).

Equipment you will use

Oven

Cut the baguette in 4 equal pieces, and place in the oven to warm.

Ingredients you will need

Baguette

Equipment you will use

Oven

Mix the cooked shrimp and pesto sauce together in a bowl.

Ingredients you will need

Pesto

Shrimp

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Bowl

To assemble the sandwiches, cut each piece of warmed bread in half and spread the cut sides with butter. Fill each sandwich with one lettuce leaf and equal amounts shrimp and pesto to serve.

Ingredients you will need

Lettuce Leaf

Butter

Shrimp

Spread

Bread

Pesto

Equipment

Oven

Bowl

Ingredients

Servings:

1Tbsp

softened butter, divided 16inches

French baguette 6Tbsps

prepared pesto sauce 4

romaine lettuce leaves 454grams

cooked salad shrimp

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Ramey Sidebar Russian River Valley Sauvignon Blanc with a 4.6 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Ramey Sidebar Russian River Valley Sauvignon Blanc

2017 began with a very wet winter, replenishing the ground water after several years of drought. A late summer heat spell accelerated ripening in many viticultural areas but had minimal impact in Lake County. Fruit was at optimal maturity and picked just a few days later than in previous years. The quality was exceptional, with well-preserved acid and varietal expression. Beautifully textured with a crisp, bright finish.