Cilantro Pesto Shrimp Pasta

After we made the Shrimp Tostada Bites, we had quite a bit of leftover pesto and shrimp. We were trying to figure out what to do with it and decided to make a pasta.

Ingredients:

1 12oz. bag pasta (we used rigatoni)
3 Tbsp. Chipotle Cilantro Pesto
1/2 cup shrimp, chopped and cooked (you could also use chicken)
fresh tomato, chopped
red onion, chopped
avocado, chopped
shredded parmesan cheese
toasted pumpkin seeds (optional)

Directions:

Cook pasta according to directions. Drain and stir pesto into hot pasta. Add shrimp. Portion pasta onto plates, and top with tomato, onion, avocado, cheese, and pumpkin seeds.

Chipotle Cilantro Pesto

We made a batch of this pesto to use as a marinade for the Shrimp Tostada appetizer we made. This recipe makes about 2 cups of pesto, which is alot! A little bit of this stuff goes a long way! You can use it in so many ways though... as a spread on sandwiches, tossed with some pasta and veggies, as a marinade for meat, etc. I changed it a little bit (I left out the fresh parsley and used extra adobo to make it spicier). You can click on the link if you want the original recipe.

Ingredients:

2 c sliced fresh cilantro
1 chipotle chile in adobo, roughly sliced
3 garlic cloves
1/4 c shelled pumpkin seeds
2 c fresh spinach (leaves only)
1 tbsp sliced fresh oregano (I used a couple pinches of dried)
2 tbsps grated parmesan cheese
1 tbsp fresh lime juice
4 tsps olive oil

Directions:

Place cilantro, chile, garlic, pumpkin seeds, spinach, oregano, and parmesan cheese in a food processor or blender and pulse until mixed.

With the motor running, add oil and lime juice and process until smooth. You can adjust the heat by adding some of the adobo.

Scrape into a container, cover, & put in the fridge until ready to use. The pesto keeps for 3 to 4 days in the refrigerator.

Shrimp Tostada Bites

We got the idea for this recipe from an appetizer we really like at Z Tejas. This recipe is one we sort of made up as we went, so the measurements aren't really exact.

Ingredients:

1 two-pound bag frozen shrimp, thawed and tails removed
5-6 Tbsp. Chipotle Cilantro Pesto
4-5 large flour tortillas (burrito size)
cooking spray
4 avocados
1 roma tomato, chopped
3 Tbsp. red onion, chopped
fresh lime juice
salt
1 Tbsp. olive oil
2 Tbsp. fresh cilantro, chopped

Directions:

Chop thawed shrimp into small pieces (about the size of your thumbnail). Place in mixing bowl and stir in 3-4 Tbsp. Chipotle Cilantro pesto. Cover and marinate in fridge for at least 1 hour.

Preheat oven to 425 degrees. With a 2-inch biscuit or round cookie cutter, cut tortillas into mini circles. Place on a foil lined baking sheet sprayed with cooking spray. Lightly spray the tortilla rounds. Bake in oven for about 6 minutes. Watch closely and if any begin to puff up, flatten them with a fork. Broil them until they are lightly browned. When they're done they will be hard and flaky, almost like a cracker.

For guacamole, mash avocados in a bowl. Add chopped tomato and onion. Stir together and add fresh lime juice and salt, to taste.

Heat 1 Tbsp. olive oil in a large frying pan over medium to medium-low heat and add marinated shrimp. As shrimp cooks, stir in another 1-2 Tbsp. pesto. Cook until shrimp is light pink.

To assemble, top tortilla round with a small scoop of guacamole and 2-3 shrimp pieces. Arrange on serving platter and sprinkle with chopped cilantro.

Turkey, Tomatillo, and Bean Burritos

These burritos are a favorite at the Payne household. We make them all the time. This recipe is from a Rachel Ray cookbook Callie got a few years ago. They are pretty easy to make and are seriously so good. This recipe makes 4 servings but we usually double it so we have leftovers. :)

Ingredients:

4 12-inch flour tortillas

2 tablespoons vegetable oil

1 package (1 1/3 pounds) ground turkey breast

1 large onion, chopped

3 garlic cloves, chopped

1 red bell pepper, cored, seeded, and chopped

salt and pepper

1 cup chicken stock or broth (*we usually don't add this since there is already plenty of liquid)

1 15-ounce can pinto beans, drained and rinsed

1 16-ounce jar tomatillo salsa

2 tablespoons fresh cilantro leaves, chopped

1 10-ounce package (2 1/2 cups) shredded monterey jack cheese

Directions:

Preheat a large nonstick skillet with the vegetable oil. Add the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes. Add the onions, garlic, bell peppers, salt, and pepper. Continue to cook for 3 minutes. Add the chicken stock, pinto beans, and 1 1/2 cups of the tomatillo salsa (about 3/4 of the jar). Turn the heat up to high and continue to cook for 5-6 minutes, or until the moisture is thickened. Remove from the heat and add the cilantro, stirring to distribute.

Warm the tortillas for a few seconds in the microwave and turn the broiler on. Pile the turkey mixture into the warm tortillas, sprinkle with 1/4 cup of cheese, and then roll them up. Spray a casserole or baking dish with cooking spray. Then line the dish with the burritos, seam side down. Top each burrito with a little bit of the remaining 1/2 cup of tomatillo salsa, spreading it over the burritos with the back of a spoon. Sprinkle with the remaining cheese and place the dish under the hot broiler for about 5 minutes or until cheese is melted and starting to brown. Serve immediately.