Shrimp with Artichoke Pesto

Shrimp with Artichoke Pesto
Photo by Mark Thomas


  • 1 tablespoon freshly grated Pecorino Romano cheese
  • 1 cup fresh basil leaves
  • 1 tablespoon freshly grated Parmesan cheese
  • 2 large artichokes
  • 1 garlic clove
  • 32 cooked jumbo shrimp, peeled, deveined
  • 1 cup extra-virgin olive oil

To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. ...

View full recipe at Epicurious


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