Grilled Shrimp Spinach Pesto Pizza

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You know what the most expensive thing in your kitchen??  Ina Garten would say saffron, ummm yeah, I’ve seen it on Food Network, but I don’t think my Walmart carries it! No, the most expensive thing in your kitchen is what you throw away. Whenever I throw out things, I hate myself because you’re throwing money away, so here is one recipe I’m hoping to keep you out from throwing out any more Spinach. Spinach is a super food or at least it was until Kale came around, but it’s still a great ingredient and very healthy for you, and as I have said before, when I go to a farmers market I tend to overbuy, so when you get some spinach and you don’t use it up in your spinach salad with strawberry vingeratte dressing(future post) you can make a pesto and it will last for weeks in the frig.  I tried to lighten up the pesto, so there isn’t a lot of olive oil in the pesto, so if you use in a pasta dish, I’d use some pasta water to thin it out a bit, but today’s recipe is using this wonderful pesto as a pizza sauce and oh my goodness how good it is.  It’s garlicy, a little cheesy, and a little salty and will be a great addition to pizza night!

SOFROM THAT YOU CAN MAKE THIS!

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Pesto

2 cups fresh spinach

1/2 cup fresh parsley

1/2 cup toasted pine nuts

1/4 cup parmesan cheese

3 cloves of garlic

2 TBSP olive oil

salt and pepper

Grilled Shrimp

1 lb peeled and  deviened shrimp

1 TBSP Olive Oil

1 to 1 1/2 tsp Old Bay

Flatout, naan bread or pizza dough(if using raw pizza dough bake off at 350 for 7 minutes before topping)

Grape tomatoes sliced in 1/2 sprinkled with salt(alway sprinkle tomatoes with salt, it really helps with their flavor)

Parmesan Cheese

Blend all the pesto ingredients in a blender or food processor until smooth add 1 to 2 TBSP of water if it’s too thick Set aside and heat grill pan to medium high, toss shrimp with Old Bay & Olive oil and grill 3 minutes on each side, careful not to overcook.  Spread pesto on pizza bread if your choice, top with tomatoes and bake at 350 for 5 to 10 minutes until tomatoes slump, top with shrimp and sprinkle with parm cheese heat for 3 more minutes and enjoy! Leftover pesto with last for weeks in the frig, saving spinach from an awful death in your frig and this is also great with leftover grilled chicken on a pizza as well, use what you have

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