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 2-inch strips 3 large cloves garlic, minced

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.

ENGLISH

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Black & Decker SKG110C manual Sautéed Shrimp with Pesto
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SKG110C specifications

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