main dish, recipe, sponsored, vegetable

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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  • Diana Leblanc
    I was just on pinterest looking for shrimp skewers yesterday! I'll be pinning this to my collection. YUM! Pea pesto - I never thought to combine that with shrimp before. I'll have to try it out! Thanks for sharing your recipe.
    • Thanks Diana! It is a delicious combination, definitely worth trying :)
    • Would love to check out your Pinterest! What is your username there? :)
      • Diana Leblanc
        I pin to https://www.pinterest.com/365EasyRecipes/ Look for my Easy Fish & Seafood Recipes if you're looking for the shrimp recipes. ;)
    • Thanks Diana! It is a delicious combination, definitely worth trying 🙂 (and yes, please do share your Pinterest page!)
  • Cathy
    This looks good! I'm pinning it! I'm also a fair-weather barbecuer.
    • Thanks Cathy! Haha us fair-weather barbecuers need to stick together! :)
    • Thanks Cathy! Haha us fair-weather barbecuers need to stick together! 🙂
  • MDIVADOMESTICA
    Green peas pesto! That sounds amazing. Grilled seafood is always a hit too.
    • Thank you! It is also amazing in a grilled vegetable sandwich if you have any leftovers.
    • Thank you! It is also amazing in a grilled vegetable sandwich if you have any leftovers.
  • Sean Bromilow
    I love those perfect, round little potatoes on the skewers. Very cute - and no doubt very tasty. I also really like that you've used pesto here (and a pea pesto no less) - not something I'd normally think of with grilled food, but it sounds absolutely wonderful. Kudos.
    • Thanks Sean! These little potatoes are probably the most delicious I've ever eaten- seriously- and I am in love with all types of pesto so I add it to everything haha. This was a happy discovery! ;)
    • Thanks Sean! These little potatoes are probably the most delicious I’ve ever eaten- seriously- and I am in love with all types of pesto so I add it to everything haha. This was a happy discovery! 😉
  • Pingback: Caprese Potato Skewers Recipe - Cookin Canuck()

  • I looooove this photo set. A perfect mix of retro and modern <3 and the food looks delish
  • Meaghan Carey
    I love Little Potatoes! They are so versatile and grill up awesome. Can't wait to try this delicious looking recipe!
  • I love the idea of these - so fresh and bright for the summer!
    • Thank you! They are so tasty, and you can swap in whatever veggies you have in your fridge! But I definitely recommend trying the shrimp and potatoes with the pesto: a winning combo :)