Shrimp Spiedini with Pesto, New Potatoes and a Chickpea Aioli

Name: Shrimp Spiedini with Pesto, New Potatoes and a Chickpea Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters cooked chickpeas (ceci); 237 milliliters extra virgin olive oil; 355 milliliters fresh basil leaves; 118 milliliters fresh mint, leaves only; 1 clove garlic; 1 Juice of lemon; 20 smalls 20 new potatoes, smallest possible, boiled with skins on until tender, drained and cooled; 237 milliliters olive oil; 118 milliliters grated Parmesan cheese; 59 milliliters grated Pecorino cheese; 59 milliliters pine nuts; 4 servings Salt and pepper to taste; 28 Gulf shrimp (#11-15, with heads on); 1 whole egg

Shrimp Spiedini with Pesto, New Potatoes and a Chickpean Aioli might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 614 calories, 28g of protein, and 24g of fat per serving. A mixture of garlic, extra virgin olive oil, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Peel shrimp, leaving head and tail piece on. Thread 7 each onto bamboo skewers. Season with salt and pepper and refrigerate.

Ingredients you will need

Salt And Pepper

Shrimp

Equipment you will use

Skewers

Preheat barbecue.

Cut new potatoes into quarters and place in mixing bowl.

Ingredients you will need

New Potato

Equipment you will use

Mixing Bowl

Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and 1/2 cup olive oil in blender and grind until very fine (about 45 seconds).

Ingredients you will need

Fresh Basil

Olive Oil

Pine Nuts

Pecorino

Garlic

Equipment you will use

Blender

Add remaining oil in drizzle to form smooth yet very thick sauce and set aside. In another processor, place ceci, mint, lemon juice, egg, garlic and half cup of olive oil and blend until smooth, or 1 minute. Slowly drizzle in remaining oil to create a creamy sauce.

Ingredients you will need

Lemon Juice

Olive Oil

Garlic

Sauce

Mint

Egg

Cooking Oil

Dress the potatoes with half the pesto and place in center of one of 4 plates. Grill spiedini for 3 minutes per side and place one on each plate. Cover shrimp with remaining pesto and drizzle with aioli.

Ingredients you will need

Potato

Shrimp

Aioli

Pesto

Equipment you will use

Grill

Equipment

Ingredients

Servings:

118milliliters

cooked chickpeas (ceci)237milliliters

extra virgin olive oil 355milliliters

fresh basil leaves 118milliliters

fresh mint, leaves only 1clove

garlic 1

Juice of lemon 20smalls

20 new potatoes, smallest possible, boiled with skins on until tender, drained and cooled 237milliliters

olive oil 118milliliters

grated Parmesan cheese 59milliliters

grated Pecorino cheese 59milliliters

pine nuts 4servings

Salt and pepper to taste 28

Gulf shrimp (#11-15, with heads on)1

whole egg

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 18 dollars.