Poor parsley has a lackluster reputation. Mostly it’s just a pretty thing to decorate plates and then get shoved in the trash with the after-dinner scraps. I’m guilty of doing that. It’s in my garden, but somehow, I just walk right past it to the basil, tarragon, and dill. But this summer will be different- it will be a season of parsley appreciation. And what better way to start than with deliciously seasoned grilled shrimp and peppers dolloped with a parsley pesto featuring feta cheese. You may have a shrimp preference already, but unless I’m standing on a beach somewhere with good local shrimp, I’ll go for Texas Jumbo Red – usually at the grocery in frozen seafood section.
Yes, you have to peel and devein them, but the taste is worth the extra effort. Since this is indeed frozen shrimp, I find it helps both taste and texture to have a quick soak in an easy brine for 30 minutes or so before cooking. The brine is a mix of water salt and sugar. Technically you should heat all that up and cool it before pouring it over the shrimp, but that is simply too much trouble. Just put everything in a big bowl and walk away.
For Christmas I got this cool little mini food processor. It’s cool because it’s turquoise however there was a tiny fear that it would just be decorative. But here’s the thing - it’s so handy for a quick chop that the mini has become the most popular kid on the kitchen counter. If Santa was not as generous in your home, a food processor or blender will make a dandy pesto. This recipe is so easy. Add a hand full of parsley and the same amount of spinach with lemon juice, garlic, olive oil, and feta cheese to the processor. Pulse a few times and there it is. Next skewer the shrimp and peppers, drizzle with olive oil and sprinkle with salt (garlic salt is nice) pepper and paprika. Light the grill or broiler and in 10 minutes or so dinner is served. A perfect accompaniment is a colorful cabbage slaw. You can buy a mix in the grocery or create your own. This is a dinner that just screams summer is here. It’s light, but delicious, the parsley pesto makes everything taste so fresh, and the clean-up is minimal - sadly, because there were no leftovers. This should be on your menu soon. You will love every bite as will anyone lucky enough to be invited to your table. Enjoy!
Shrimp and Pepper Skewers with Parsley Pesto
Ingredients and Directions – Pesto to serve 4
½ cup fresh spinach
½ cup fresh parsley
¼ cup feta cheese
1 garlic clove
Juice of ½ lemon
¼ cup olive oil
Salt and pepper to taste
Add all ingredients to a food processor or blender and pulse until almost smooth.
Ingredients for Shrimp Skewers (adjust to your guest numbers)
Large shrimp (1/3 to 1/2 lb per person if shrimp is still in shells is generous)
4 Tbsp salt
4 Tbsp sugar
Water to cover shrimp
Mini bell peppers - 3 to 4 per person
Green onions – 2 per person
Olive oil to drizzle
Salt, pepper, and paprika
Directions
Mix together salt, sugar and enough water to cover shrimp.
Brine shrimp in salt and sugar mixture for 30 minutes to 1 hour.
Peel and devein shrimp and pat dry.
Skewer shrimp, peppers and green onions, drizzle with olive oil and sprinkle both sides with salt, pepper, and paprika.
Grill or broil about 3 minutes a side until shrimp are pink and center is done.
Serve topped with pesto.
