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rotating dinner repertoire

I never actually planned to make pesto shrimp. It all started when I bought fresh basil to make eggplant caprese. The eggplant caprese was amazing, but used very little of the basil, and since basil doesn’t keep well in the fridge, I decided to make basil pesto.

So now I had half a cup of pesto in the fridge, but since the husband and I have been eating low-carb and limiting grains, using the pesto as a pasta sauce (such as for this delicious pesto pasta salad) was sadly out of the question. So I searched online (the search “what to do with pesto sauce” returns a surprisingly long list of results), and one of the suggestions was “serve with grilled fish.” Aha! I thought. If pesto goes well with fish, and I happen to have some frozen shrimp in the freezer (as I always do), why not coat the shrimp in the pesto sauce and broil them? How bad can it be?

Well, it wasn’t half bad. In fact, these pesto shrimp were so good that all four members of our family have immediately declared this dish as “blog worthy” and asked that I add it to our rotating dinner repertoire. So here you go – an easy recipe for delicious broiled pesto shrimp.

適當的清空心靈 生命再擁擠也有你 從未想過你如此重要 我守望的夢鄉 一切都會變的習慣 懂得比愛更難 只有相遇的人生 被延續的憂傷 相見容易離別難 踏踏實實就是幸福
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