SAUTÉED SHRIMP WITH PESTO
21⁄2 lbs. shrimp
1 large Vidalia onion, halved and thinly sliced
2 tbsp. butter or margarine
1 large red pepper, seeded and cut into
1 bottle (8 oz.) clam juice 1/2 cup fresh lemon juice
2 tbsp. jarred traditional basil pesto
2 tbsp. grated lemon peel
1 bay leaf
1 tsp. salt
1/2 tsp. coarse ground pepper Hot cooked rice
Chopped parsley
Shell shrimp, leaving tail on and devein. Refrigerate until ready to use.
Heat Black & Decker® electric skillet to 350°F. Cook onion in butter for
3 minutes, stirring occasionally. Add red pepper and garlic. Cook 3 minutes longer, stirring occasionally. Add next 7 ingredients. Stir in shrimp. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 5 minutes or until shrimp are fully cooked; stir occasionally.
Serve over rice and garnish with parsley, if desired. Makes about 8 servings.
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