Hi welcome to the New Wave cooking club I’m Jennifer the executive chef for new wave oven we are going to do a pesto grilled shrimp salad love this recipe so first I want to explain to you this is basil from my garden when you grow basil or if you get it
Home from the grocery wash it like this and then just roll it in a paper towel leave a little bit of air on each side and place it in your refrigerator that’s all you have to do and then you want to use it within two to three days
Don’t put it in plastic it needs a little bit of air otherwise it oxidizes and turns black so okay pesto pine nuts now keep in mind if you want to do this with cilantro you can do it if you want to do it with tarragon you can do a tarragon pesto or
If you want to do a walnut pesto I’m going to do a traditional pesto with pine nuts three tablespoons of pine nuts when you buy pine nuts and after you open them just store them in your freezer and they’ll stay fresh for a really long time okay garlic traditionally three cloves
Of garlic I love garlic and when I open this up it wasn’t real strong so I’m going to add a few more of them then we’ve got some cheese just grated Parmesan now with the basil it calls for two cups that doesn’t mean packed cups of Basil
So just it doesn’t have to be exact just kind of take a handful and if it fits in the cup you know like that it’s roughly a cup place it in your twister blender there just like that if you have big thick stalks go ahead and get rid of those
A lot of people don’t know they I’m going to show you this really quick these are the little new ones so they’re very very very taste tasteful and very pungent I love to use them if you like that really strong flavor of Basil we’re going to add our olive oil extra virgin
Pesto is one of those you really need to use extra virgin olive oil put our twister top on and we’re just going to pulse them and there you have it just keep pulsing it you’ve got a beautifully thick pesto okay let’s put this out of the way
All right now I’ve got some 21 fives and what this means is there’s 21 to 25 shrimp in a pound so that’s what that means I’m going to take about half of this and I’m just going to toss it with my shrimp don’t touch the raw shrimp and then put
Back in here we’re going to use this with the for the dressing also so it’s about a half a cup you can make this ahead of time it stores beautifully in the refrigerator and the new wave we have or the Twister we have a little tops that come out so you
Can store it right in here we’ve got these tossed a little straggler there okay now we’re going to place them on the four inch rack just throw them on there and we’re going to grill these three to four minutes per side if you have a little bit of stacking on them that’s fine
Okay here we go touch and go Doma make sure it’s secure cook time four start then that’s going to go off and we’re going to flip them so let’s go over here and I’m going to show you what I use for the salad what I’ve got is some nice greens here
I’ve got some Radicchio some romaine a little bit of ant curly endive got some yellow and red pepper I like to use what’s in season and right now these are in season I cut like this so then you’re just stuck with the seeds if you cut it in half then you have to
Pull out the seeds and it gets messy nice strips now if you have those big thick white veins I like to take them out because they’re bitter right so we’ve got our yellow pepper this is absolutely a gorgeous salad I’m just gonna throw them on there
A little bit of red pepper bell pepper all right done with that throw those on Vidalia onion cut off the top we’re going to cut in half and then just pull now smell your onions if they hit you and they make your eyes water then soak them in a little bit of
Milk or ice water and it takes the pungency right out of them but right now fidelias are in season so then I’m going to cut the back root off and I’m just going to make a nice thin slices the root off nice thin slices now when you get to
This point go ahead and lay it back down so it won’t roll and rock on you and you won’t cut yourself just toss this over tomatoes are almost in season right now where we are so I would normally put tomatoes on these also all right now for the dressing
I’m going to put the dressing on the side I’m going to add the pesto sauce is a little bit too thick so you’re going to put the remaining pesto in and then I always have my handy dandy little mini whisk and I’m just going to add a little bit more olive oil
So that it becomes pourable I would say maybe that’s three tablespoons and with pesto because parmesan cheese is a very salty I would leave that up to personal preference if whether you add salt or not put salt and pepper on the table obviously so we’ve got here they go they’re getting ready we’re
Going to flip them and then we’ll be right back with you our shrimp are done I went ahead and flipped them after the four minutes gave them another three minutes not four look at that beautiful just place them right on your salad now I put the dressing on the side it’s
Optional I feel for a couple of my kids this would be just enough flavor with their lettuce and some of us like a little bit more dressing so just put that on the side or you can simply just you know spread it over the whole top isn’t that gorgeous nice light fresh healthy
And here you have a beautiful meal I like to add a little bit of fresh lemon it just adds a nice kick dudes through your fingers catches your seeds and there you have a beautifully full meal oh I would say in under 10 minutes 10 15 minutes until next time enjoy