2 cups dry white rice
1/4 cup prepared Mexican Pesto, see recipe here
2 pounds raw shell-on de-veined shrimp, 16-20 per pound
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons vegetable oil, divided
1 cup sweet cherry or grape tomatoes
Prepare the white rice, per package instructions.
Make the Mexican Pesto, following this recipe.
Peel the shrimp (removing tails too) and pat dry with paper towels. Salt and pepper both sides.
In a large skillet over medium high heat, add one tablespoon of oil and blister the tomatoes long enough to get slightly browned on the outside and the skin just starting to shrivel, about two minutes. Remove to a bowl and set aside.
In the same skillet, add one more tablespoon of oil and cook half the shrimp, about 1-2 minutes on each side. Remove to a large bowl and repeat with remaining oil and shrimp.
Add one-quarter cup of pesto and toss to coat.
To serve, place cooked rice on a platter, top with the cooked shrimp and distribute the blistered tomatoes around the platter and serve.
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