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Shrimp Skewers with Green Pea Pesto

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Disclaimer: This post was sponsored by The Little Potato Company. Please note all words, recipes, and opinions are entirely my own.

 

 

Every summer I look forward to three things: swimming in lakes, wearing summer dresses to work, and cooking on the barbecue.

I know some fellow Canadians are all-season barbecuers, and I applaud you for your dedication, but you completely lost me. I, admittedly, am a fair-weather barbecuer: if it’s cold outside, I myself will remain comfortably indoors.

With that being said, I have become more and more comfortable with that big machine and am finally venturing into more uncharted waters. Lately, I have been trying my hand at barbecued seafood. And luckily, it isn’t nearly as daunting as it sounds!

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Cooking seafood on the grill, particularly lobster or shrimp, is just decadent. I made these shrimp skewers with zucchini and baby boomer varietal potatoes for a healthy and delicious meal. What really makes this meal extra special, through, is the green pea pesto! This pesto includes some of the best and freshest produce currently available at Farmer’s markets. Garlic scapes, parsley and freshly-hulled green peas make up this delicious sauce, along with walnuts and good quality olive oil, and it marries perfectly with these potato and shrimp skewers. The raw garlic scapes add a bit of spiciness too, which is delicious!

Feel free to double or even triple this recipe. It’s very flexible and easy to adjust according to how many people you are feeding.

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Serves: 2-3 people

Note: Feel free to swap in another type of seafood, but I don’t recommend barbecued scallops. I haven’t had very much luck with them on the grill (they stick and fall apart easily).

 

Shrimp Skewers with Green Pea Pesto

Ingredients:

Shrimp Skewers

  • a dozen fresh uncooked shrimp, with shells
  • one green zucchini, sliced into quarter-inch thick rounds
  • about 1 lb of baby boomer varietal potatoes from The Little Potato Company

Green Pea Pesto

  • 1 garlic scape (the green shoots)
  • 1/3 cup fresh green peas, shelled
  • 1/2 cup fresh parsley
  • 1/4 cup walnuts (you can also try another nut if you don’t have walnuts on hand)
  • 1/3 cup olive oil
  • salt to taste

Directions:

  1. Start by soaking 6-8 bamboo skewers in cool water (ignore if you are using metal skewers). Try to let them soak for as long as you can, ideally 24 hours before making this dish.
  2. Once you’re ready to put everything together, parboil the potatoes by bringing a large pot of salted water and the potatoes to a boil. Cook at a simmer until tender, about 20 minutes. Drain off the water and set aside the potatoes to cool.
  3. To make the Green Pea Pesto, add all ingredients into a food processor and mix on high. Taste and adjust seasonings if necessary. Don’t worry if it seems a little lumpy- this texture lends a wonderful dimension when paired with the skewers!
  4. Pre-heat your barbecue- at high heat- and while it warms, thread your cooked potatoes, zucchini slices and fresh shrimps onto the prepare bamboo skewers.
  5. Reduce barbecue heat to medium, brush each skewer with a bit of oil so they don’t stick, and cook for about 3-4 minutes a side or until the shrimps are bright pink

Serve immediately with the green pea pesto as dipping sauce. Best enjoyed if you eat them with your fingers!

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