This recipe is from one of our friends, Katie, who is an excellent cook! We had it for the first time at her house a few months ago and I knew I had to have the recipe. I made this recipe a few weeks ago for Supper Club that we have with a few of our couple friends from Samford and then they wanted to recipe too so I figured it was good enough to share with you all and plus then I can have it here for reference for them as well.
This recipe is jam packed with flavor, that is exotic and enthralled my senses from the beginning. I love the sticky rice and the flavors that meld together perfectly to compliment one another. I had too much going on for supper club to snap shots of the process so I found the photo online above for your general reference.
This recipe and several other ones I’ve found recently on Pinterest have made me realize we need a food processor. Man, I’d love to have one of those awesome Ninjas!
*Note: Put frozen shrimp in water for 30 minutes beforehand to defrost when using frozen shrimp.
Thai Pesto Shrimp
1 1/2 lb large raw shrimp w/o tails
1 c loosely packed fresh cilantro
3 T fresh lime juice
2 T dry roasted peanuts
2 T ginger
1/4 t garlic powder
1 t salt
2 t honey
1/2 t dried crushed red pepper
1/4 c olive oil, divided
Process cilantro & next 7 ingredients & 3 T olive oil in a food processor 15-20 seconds or until smooth. Stop to scrape off sides.
Saute shrimp in remaining 1 T hot oil in large skillet over med heat 3-5 mins or till shrimp turn pink.
Stir in cilantro mixture.
Serve over rice.
Coconut Lime Rice
1 c light coconut milk (found in canned foods in Asian section)
1/2 t salt
1 1/2 c uncooked jasmine rice
1 t lime zest
1 1/2 T fresh lime juice
Boil coconut milk, salt & 2 c water.
Stir in rice; cover, reduce heat to low & simmer 20-25 min.
When liquid is absorbed, stir in lime zest & juice.