SAUTÉED ShRIMP WITh PESTO
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
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.