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Marco Polo Shrimp

chef.expert's picture
Ingredients
  Shrimps in shell 2 Pound (Large Sized)
  Pesto 1⁄4 Cup (4 tbs) (Marco Polo)
  Oil 3 Tablespoon
  Seeded chopped hot peppers 3 Tablespoon (Preferably Fresh)
  Chopped fresh basil leaves 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), chopped
  Chopped fresh ginger 3 Tablespoon
  Dark oriental sesame oil 1 Teaspoon
  Lemon juice/Dry white wine 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Fresh basil leaves 4 (For Garnish)
Directions

GETTING READY
1 Cut each shrimp shell along the back, keeping the shell intact.
2 If the vein that runs along the back is full and black, remove by scraping it out with the tip of your knife.

MAKING
3 In a food processor, add the oil, hot peppers, basil, garlic, ginger, sesame oil, and lemon juice.
4 Blend to puree.
5 Add salt and pepper to taste.
6 Under each shrimp shell, spoon a little puree
7 Cover and refrigerate until needed, up to 4 hours.
8 Place the shrimp on a broiler pan and broil under high heat for about 3 minutes per side.
9 To grill, heat up the grill and place the shrimp on a narrow wire rack.
10 Grill until just pink, for about 3 minutes per side.
11 You may peel, if you like.

SERVING
12 Serve, garnished with fresh basil leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Shrimp
Interest: 
Party
Servings: 
8

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