SHRIMP
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1 and 1/2 tbsp of extra virgin olive oil
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16 raw shrimp (peeled)
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2 cloves of garlic (minced)
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1/2 of a small onion (diced)
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4 mini corn tortillas
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2-2.5 tbsp of pesto (fresh or jarred)
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1-3 tbsp of parmesan (grated)
FRESH PESTO (optional)
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1-1 and 1/2 cups of fresh basil
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2-4 tbsp of extra virgin olive oil
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2 tsp of lemon juice
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1 tbsp of raw unsalted cashews (soaked)
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1 clove of garlic
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2 tbsp parmesan (grated)
Serves: 2
Prep Time: 5min
Cook Time: 15min
Preheat oven to 250°F. Wash and pat shrimp dry thoroughly with paper towel.
Heat a skillet over medium high heat with the oil. When hot, add the garlic and onion.
Cook for a minute or 2 or until fragrant, then add the shrimp. Cook for 1 minute each side, or until the shrimp is pink and opaque. Turn the skillet down to low and blot out the excess oil in the pan.
Put the tortillas on a sheet pan and place into the oven. They only need to warm, so around 5 minutes in the oven is all you need.
If making fresh pesto, wash basil and add pesto ingredients into food processor. Blend until smooth, add extra olive oil if needed.
Add the shrimp, garlic, and onion, into a large tossing bowl. Add a few tbsp of pesto and the parmesan and toss to coat the shrimp and melt the cheese.
Remove the tortillas from the oven and divide the shrimp mixture into them equally, about 4 shrimps per tortilla. Serve right away with extra parmesan.
If you have extra fresh pesto, save for up to 7 days in the refrigerator, spreading into an even layer in an airtight container and drizzling a thin layer of olive over it, after each use.
