Pistachio Shrimp with Pesto Dipping Sauce
Nut-crusted shrimp and a coconut dipping sauce make up this unique appetizer.
Recipe from Better Homes and Gardens
20 to 24
2 cups whole shelled pistachios
1 1/2 pounds raw shrimp (20 to 24 count), peeled and deveined
2 egg whites
1 tablespoon ice water
1 clove garlic, peeled
3 green onions, chopped
1/2 cup lightly packed fresh cilantro leaves
1/2 cup lightly packed fresh mint leaves
1/2 cup shelled pistachios
1/2 cup unsweetened coconut milk
1/3 cup lime juice
1/2 teaspoon red chili paste
Beat egg whites with ice water. Coat each shrimp with egg white mixture, then dip into ground pistachios. Place coated shrimp upright on a cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes.
Meanwhile, for dipping sauce, place garlic, green onion, cilantro, mint, and the 1/2 cup pistachios in a food processor bowl fitted with a metal blade; cover and process until a paste forms. Add coconut milk, lime juice, and chili paste; process until nuts are very finely chopped and mixture is well combined.
Serve the shrimp warm with room-temperature dipping sauce. Makes 20 to 24 servings.
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