If you're wondering how to serve shrimp cocktail, this dish with lemon pesto sauce couldn't be easier. After you cook the shrimp, you'll spoon a bit of the mint pesto recipe with lemon into the bottom of a glass. Although the photo on the page shows a flat-bottomed glass, a stemmed glass also looks pretty with this.
Read below to get the recipe for shrimp cocktail and for further tips on how to serve shrimp cocktail.
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Shrimp Cocktail With Lemon Mint Pesto
- 1 lb. large peeled and deveined shrimp
- ¼ c. pine nuts
- 1½ c. fresh mint leaves, packed
- 2 Tbsp. lemon juice, fresh
- 1 small finely minced clove of garlic
- 3 Tbsp canola oil
- ¼ tsp. black pepper, freshly ground
- Boil water in a large pot.
- Drop in the shrimp into the pot and let them cook for 3 or 4 minutes. They'll turn pink when they're done.
- Put the shrimp for the shrimp cocktail into a sieve and drain. Then place them in fridge for at least 2 hours, although overnight is better.
- Put a dry skillet on the stove and set to medium-high heat. Add in the pine nuts, stirring them until they become golden in color and fragrant. This takes about 2 minutes.
- Set pine nuts aside to allow to cool.
- Put the lemon juice, mint, garlic and pine nuts into the food processor. Let this blend until it's chopped up. You'll need to stop the food processor a couple of times and scrape the sides of the container.
- Drizzle the oil into the shrimp pesto mix.
- Add in the black pepper, setting the machine on pulse.
- Leave the tails on the shrimp.
- You can make the recipe for shrimp cocktail with lemon mint pesto up to 3 days in advance if you're making food for a big party. Be sure keep refrigerated and in an air-tight container.
- Makes about 32 Servings.
- If you're operating under a time crunch, places like Winco or the Grocery Outlet sell shrimp that's already cooked and peeled. Just make the mint pesto with lemon and decorate your serving glass as usual.