grilled shrimp skewers with feta pesto
Slapping Tuesday in the ass with a simple grilled dinner and probably the best pesto (best pest? Besto pesto?) I’ve ever put in my mouth.
Some recipes just don’t work out, whether they suck or photograph poorly or I simply don’t like them for whatever menial reason I find. However, on occasion, parts of the recipe stick. Such was the case with the feta pesto used on these Grilled Shrimp Skewers.
This meal is the real deal, no frills and very simple, but the uniqueness of the pesto gives it an edge all of its own. The saltiness of feta and heavier-hitting lemon tones are complimented with the big voices of several herbs not usually found in a standard basil pesto. Somehow, when the marinated shrimp hit the grill, the flavor becomes eye-poppingly good. Like, praise the gods of the ancient times good. Let out a hallelujah even if you aren’t religious. Run down the street fist pumping good. Probably none of that unless you’re real fucking weird. But still good.
A lovely appetizer or a casual dinner, these skewers fit any purpose and really any night of the week. Crusty bread is a musty for serving, and I like to grill mine for those delightful char marks. A fat ball of burrata completes the dish. My favorite right now.
Betta with Feta
I do think the extra few minutes of prep to make the feta pesto is super worthwhile in this recipe. You don’t use all of what you make straightaway so it can jump out in other dishes, like Pesto Gnocchi or the Pesto Aioli “BLAT.”
I use several herbs in addition to pesto to create the bold profile: cilantro, dill, and a big heft of arugula. Garlic and lemon dive in alongside, as well as the namesake feta cheese. I use my food processor to chop everything up, then slowly pour in olive oil for that silky, beautiful emulsification.
Skewer to the Heart
Because they’re so yummy, not because I’m a violent psychopath, you fools.
Make sure your shrimp are really dry before tossing them in the pesto. Nothing worse than gloppy shrimp. I also coat the baby tomatoes in olive oil, salt, and pepper, in a separate bowl.
I chose to alternate shrimp-tomato-shrimp-tomato on my skewers, but you can do all shrimp or all tomato skewers too. I’d recommend the second approach if your shrimp and tomatoes aren’t similarly sized, since the cooking might be uneven if the proportions are lopsided.
Next, all you’ve gotta do is heat up that grill or grill pan and cook the skewers up. 2-3 minutes per side is ample to char the tomatoes and get the shrimp nice and opaque. The slightly burst tomatoes are really special, especially with the crisp from the grill. Could eat them alone, really.
Grilled ciabatta is an extra step but almost a requirement for scooping up some creamy burrata and unleashing a skewerful of juicy shrimp and maters. Especially if you’re entertaining some friends. They will go ga-ga over the crunchy carbs. At least I would. People who don’t are not my kind of people, and probably not yours, either.
This is an ultimate, last-minute, simple dish for yourself, your family, or your larger gatherings. Leftovers work great for meal prep, perhaps with some linguine and definitely with extra pesto. Or, as part of a big salad like this one, with or without the sweet potatoes. Versatile, no?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
grilled shrimp skewers with feta pesto
Ingredients
- 1 lb large or jumbo shrimp, peeled and deveined
- 1/3 cup feta pesto (recipe below), or your favorite pesto
- 2 cups cherry tomatoes
- 1 tbsp extra virgin olive oil
- 8 oz burrata cheese
- 1 loaf baguette, sliced
feta pesto
- 1 1/2 cups arugula
- 1/2 cup fresh cilantro
- 1/4 cup fresh basil
- 1/4 cup fresh dill
- 1/4 cup feta cheese, crumbled
- 3 cloves garlic, peeled
- 2 tbsp lemon juice
- 1 tsp cumin
- 1/4 cup extra virgin olive oil
Instructions
- To make the pesto, combine all ingredients except the olive oil in a food processor and chop until relatively even. With the processor running, slowly stream in the olive oil until the pesto is emulsified. Taste and adjust salt and pepper.
- Toss the tomatoes in extra virgin olive oil, salt, and pepper.
- Dry the shrimp well and place in a bowl. Toss with 1/4 cup of the feta pesto sauce and season with salt and pepper.
- Thread the shrimp and tomatoes onto the skewers, alternating as you go. Or, do shrimp on some skewers and tomatoes on others. Have fun with it. I got 14 skewers out of this, but depending on the size of your skewers/how much you put on each, you may get 12-16.
- Heat your grill or grill pan to medium and coat with a thin layer of oil. Grill the skewers for 2-3 minutes per side until the shrimp are opaque and the tomatoes softened and slightly charred.
- Slice the baguette and grill for 1-2 minutes per side.
- Arrange the skewers on a large plate or serving tray. Break the burrata around the skewers. Serve with grilled bread.
