Weekly Ad Recipe – Lemon Pesto Shrimp

Weekly Ad Recipe - Lemon Pesto Shrimp www.cobornsblog.com

If you are a pesto lover like I am you are going to go crazy for this. The flavor of the lemon and pesto just burst in your mouth when you take that first bite. I loved this recipe. The best part is that it’s done in less than 30 minutes. You can also try adding scallops to this recipe or serving it over Angel Hair Pasta. Yummy! Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Lemon Pesto Shrimp
Serves: 4
 
Ingredients
  • 2 Lbs. Raw Peeled Deveined Large Shrimp, thawed if frozen and tails removed
  • ¼ Cup Refrigerated Basil Pesto
  • 1 tsp. Grated Lemon Peel
  • ¼ tsp. Salt
  • ¼ tsp. Ground Pepper
Instructions
  1. Heat coals or gas grill for direct heat.
  2. In large bowl, mix all ingredients.
  3. Place seafood mixture in grill basket or wok.
  4. Cover and grill seafood mixture over medium heat 10 to 12 minutes shaking basket or stirring seafood mixture occasionally, until internal temperature of seafood reaches at least 145 degrees.
Notes
Suggested Wine Pairing McManis Viognier

 

Weekly Ad Recipe – Baked Salmon

Weekly Ad Recipe - Baked Salmon www.cobornsblog.com

Here is a great salmon recipe and if you are nuts about salmon like I am, try the Fresh Norwegian Salmon Fillet. It is one of the best types of salmon I have ever eaten and I’m crazy about it. If you want to try something different, make an even more elegant meal by serving the salmon on a bed of angel hair pasta. The best part of this meal is that it’s ready in about 30 minutes. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Baked Salmon
Serves: 4
 
Ingredients
  • ¼ Cup Butter or Margarine, slightly softened
  • 1 T. Cilantro, fresh chopped
  • ½ tsp. Lemon Peel, grated
  • 1 lb. Salmon, about 1” thick
  • ¼ tsp. Salt
  • ¼ tsp. Ground Cumin
  • 1 T. Lemon Juice
Instructions
  1. Heat oven to 425 degrees.
  2. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray.
  3. Mix butter, cilantro and lemon peel.
  4. Cover and refrigerate butter while preparing fish.
  5. Cut fish into 4 serving pieces.
  6. Place fish, skin side down, in pan.
  7. Sprinkle with salt and cumin, drizzle with lemon juice.
  8. Bake uncovered 15 to 20 minutes until internal temperature of fish reaches at least 145 degrees.
  9. Carefully lift fish from skin with pancake turner.
  10. Top each serving of fish with some cilantro butter mixture.
Notes
Suggested Wine Pairing Decoy Pinot Noir