This recipe actually was a left-over dish but I kind of like it so much I decided to share it anyway. I just love shrimps and would like to eat them every day, perfect left overs right? 🙂 I served them with a creamy risotto last time I made this dish. The risotto and the shrimps really complement each other. Enjoy!

15 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 300 gr shrimps
  • 100 gr cherry tomatoes
  • 1 onion
  • 2 cloves of garlic
  • salt and pepper
  • 15 gr fresh basil
  • handful of pine nuts
  • ½ lemon
  • 40 gr parmesan cheese
  • olive oil

How to prepare it:

Peel the shrimps and remove (if needed) the black intestine on the shrimps back. This is easily done by using a sharp knife to create a cut on the back of the shrimps and use the top of the knife to remove the intestine. Peel and fine slice the onion. Pee the garlic, cut them in half and remove the roots. Cut the tomatoes in quarters.

Now you can make the pesto first, of course you can purchase ready to go pesto as well. Take the leaves of the basil and put them in the blender. Squeeze one of the garlic cloves in the blender. Add the pine nuts. Squeeze out the juice of the lemon and add the juice to the blender. Add a sip olive oil and mash everything. Once a nice paste has emerged you can add the parmesan cheese and some pepper, mix everything once more.

Put a wok on the stove and add some olive oil. Add the onion once the oil is hot and fry the onion for a minute before adding the shrimps. Sprinkle some salt and pepper on the shrimps and fry them till they turn pink and roll up a little bit. Add the second clove of garlic, squeeze it over the shrimps, add the pesto and tomatoes as well.

Fry for another 2 minutes.

This dish fits really well with a smooth risotto.