The best delicious Shrimp Spiedini With Pesto, New Potatoes And Chickpea Aioli recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Shrimp Spiedini With Pesto, New Potatoes And Chickpea Aioli recipe today!
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28 Gulf shrimp (#11-15, with
-heads on)
20 sm New potatoes
1/4 c Pine nuts
1 1/2 c Fresh basil leaves
1 Clove garlic
1/2 c Grated Parmesan cheese
1/4 c Grated Pecorino cheese
1 c Olive oil
Salt and pepper to taste
1/2 c Cooked chickpeas (ceci)
1/2 c Fresh mint, leaves only
1 Lemon, Juice of
1 Whole egg
1 Clove garlic
1 c Extra virgin olive oil
Salt and pepper to taste
Boil the potatoes with skins on until tender, drain and cool. Peel shrimp,
leaving head and tail piece on. Thread 7 each onto bamboo skewers. Season
with salt and pepper and refrigerate.
Preheat barbecue.
Cut new potatoes into quarters and place in 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). 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.
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.
Yield: 4 servings
Yields
1 Servings
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