Tuesday, May 28, 2013

The Brokeass Gourmet: Shrimp with Spicy Pesto and Mango



I apologize in advance to anyone offended by the title of this week's cookbook.  I try to keep it PG around here for the most part, but maybe you can bear with me for a little PG-13 this week?

I bought this cookbook on New Year's Day of this year.  Dennis and I had stayed downtown to see the fireworks and the acorn drop and stopped by a Barnes and Noble on the way home.  I found this book, didn't think it sounded like anything I already owned, and the rest is history.  Or something.

Anyway, the recipes in this book are really great.  At least as far as the ones I made go, they'll make you feel a little fancy, even if you're eating off of paper plates with plastic utensils.  I promise.

This week's recipes also mark the first time I did several things: the first time I made a pork tenderloin, the first time I cooked steak, and the first time I made pesto.  We'll start with the pesto.  Is my pesto the besto?  I don't know, but it's pretty good-o.  (50 points to whomever gets that reference!)

Shrimp with Spicy Pesto and Mango

Serves 2

Ingredients
1 handful cilantro leaves
1 handful parsley leaves
1 handful mint leaves
1/2 green jalapeno, seeded and chopped
2 cloves garlic, peeled and smashed
Juice of 2 limes, divided
3 Tbsp. olive oil, divided
Salt and Pepper
1 pound peeled, de-veined shrimp (The recipe called for 1/2 pound.  The full pound is better, I think.)
1 Tbsp. soy sauce
1/2 mango, diced
1/2 cucumber, peeled and diced
Pasta or rice for 2, if you want (This recipe would be fine on its own, but I put it over pasta.)
If using pasta or rice, prepare according to package directions and put on individual plates.
Combine cilantro, parsely, mint, jalapeno, garlic, juice of 1 lime, and 2 Tbsp. olive oil in a food processor (or blender).  Pulse until smooth.  Season with salt and pepper to taste.  Set aside.
Toss shrimp with soy sauce until well-coated.
Heal the rest of the olive oil in a medium pan over medium-high heat.  Add shrimp and cook, stirring occasionally, about 5 minutes.  Remove from heat.
Toss shrimp with pesto and transfer to plates, whether with rice or pasta or without.
In another bowl, combine mango and cucumber, remaining lime juice, salt, and pepper to taste.  Combine well.
Top shrimp with mango mixture.
Serve immediately, or chill and serve cold.