Shrimp pesto pasta is a favorite recipe of mine this summer. It’s quick, easy and best of all it’s full of summer flavor. For this recipe, I used my own spicy Asian pesto (click here for recipe). The combination of Thai basil, cilantro, lime and chili peppers give the pesto a nice bite. I think the spicy pesto pairs very well with seafood.
This is my version of a spicy Asian pesto. It’s a fusion of Italian and Thai basil with hints of cilantro, mint, lime and Thai chili peppers. Even without cheese the ground roasted nuts (peanuts and pine nuts) in my opinion, makeup for the creaminess of the pesto. This spicy pesto makes a savory marinade for meat and fish. Next time, instead of squeezing fresh lime or lemon juice over grilled shrimp or salmon, try brushing it with this Asian pesto for a new, flavorful contrast. Can this spicy pesto be used as a condiment or spread on sandwiches? Absolutely!
Storing pesto. In a glass jar or air-tight plastic container, pesto can last up to a week in the refrigerator. Before placing pesto in the refrigerator, make sure oil has risen to the top layer. This will help act as a barrier and prolong the pesto’s life. It can also be frozen and last up to a year.
For me, store bought pesto can’t compare to homemade pesto with fresh herbs, roasted nuts and grated cheese. It can be easily made within 10-15 minuets. Pasta with pesto and fresh tomatoes is always fast and convenient on nights when you’re short on time. Use it as a spread on bread and sandwiches!
Garlic. Since this is a garlic lovers’ pesto, this recipe is a little spicy. If you want to tone down the garlicky flavor, use only half a head of garlic or cook the pesto for a few minutes. This will help to soften the garlicky flavor.
Pecorino Romano cheese. This salty Italian cheese is made from sheep’s milk and has a little bite to it which I love. I think it pairs well with Parmesan’s smooth creamy texture.
Storing pesto. In a glass jar or air-tight plastic container, pesto can last up to a week in the refrigerator. Before placing pesto in the refrigerator, make sure olive oil has risen to the top layer. This will help act as a barrier and prolong the pesto’s life. It can also be frozen and last up to a year; however, the pesto recipe I make usually doesn’t last very long – it’s devoured within a week.
I find guacamole almost as versatile as salsa. It’s mainly used as a dip, topping, or a substitute for condiments such as ketchup or mayonnaise. In additional to using guacamole in Mexican recipes, it’s also delicious on top of grilled bread, hamburgers, or in sandwiches.
My guacamole has cucumbers for an extra crunch and Thai chili peppers for spiciness. It’s also chunkier than the traditional guacamole because I like to see nice diced pieces of avocado. If you prefer a smoother texture, mash the avocado with using a fork or a potato masher.
Not only is salsa one of my favorite condiments, I find it very versatile. On occasion, I like to use salsa as a substitute for ketchup with omelets, hamburgers, hot dogs, along side beef, chicken, fish, etc. In this recipe, I substituted jalapenos with Thai chili peppers. Even though Thai peppers are spicier than jalapenos, the flavor is not as pronounced. Being more mild in flavor, the Thai peppers allow you to taste the other ingredients. This is just my twist on making salsa.
Just the other day, I happened to catch Bobby Flay’s hot dog Throw Down and thought, how could we do an Asian style dog? I mean, hot dog! Easy enough – let’s find a low calorie hot dog (found these at Whole Foods – 110 calories per serving), wheat buns, and fresh veggies. The green chutney is common – I found this recipe online. Chutney was very easy to make and certainly packs flavor. I’d estimate 2 hot dogs topped with fresh veggies and green chutney around 500 calories. Give this quick recipe a shot – and don’t forget to let me know what you think!