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Jane’s Classic Shrimp Pesto
Ingredients
3 cups fresh basil
½ cup parmigiano-reggiano cheese
3 garlic cloves
½ teaspoon salt
½ cup extra light virgin olive oil
1 lb. peeled and devained raw jumbo shrimp
Directions
Rinse fresh sweet basil well and air and/or spin dry. You can grow basil
in your garden or purchase fresh from the produce section of the grocery
store. Rinse basil well and set out on drying cloths. If you have a
salad spinner it's great for removing much of the excess water. Place
basil on dish cloths. After 10 min. roll them up and then roll out
again. Let basil set for ½ hour or a little more to dry, just enough to
remove water from leaves. Do not let the basil dry for more than an
hour.
Chop basil in food processor, remove from processor and put in bowl.
Chop parmesan cheese in processor if not already grated remove and add
to basil. Chop three cloves of garlic in processor also add to basil.
Combine basil, cheese, and garlic cloves, salt; add olive oil and mix in
bowl stirring with a spoon or mix all by pulsing a few times in food
processor. Serve over pasta with sautéed shrimp over you favorite pasta!
Pesto freezes great for months! If you freeze, thaw by setting out on
the counter all day. Do not try to heat on stove or put in microwave.
Sautee 1 1b. Of raw, peeled and devained shrimp in 2 -3 tablespoons of
butter in skillet. Cook shrimp turning after a few min. until light
pink color starts to appear, total time about 6-8 min. depending on the
heat level. Cook ¾ lb. of pasta according to package directions. I
usually start cooking pasta just a little before starting to sauté the
shrimp. Drain pasta put in large mixing bowl and add pesto slowly
mixing as you go. Add shrimp and juices into mixing bowl over pasta and
continue to stir. Serve with garlic bread and enjoy! Never heat pesto!
To keep warm, mix in warm bowls or serving plates heated in the oven.
Recipe serves about 4 people. For 8 people double the pesto and use 1½
lb. packages of pasta.
Servings
4 people, double recipe for 8
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Robert's Family Oyster Dressing
by Dean Robert Sr
Ingredients
2 Cup Carrots
2 Cup Celery
1 Cup Onion
1 Cup Parsley
1 lb. Pork Sausage
1 lb. Hamburger
1 Package Croutons
5 Large Eggs
1 ½ or 2 Cans Chicken Broth
1 Qt. Robert's Standard Oysters
Oil for Cooking
Directions
- Chop and Brown Carrots, Celery, Onion and Parsley in a Pan with a little Cooking Oil.
- In another pan, brown the Pork Sausage and Hamburger in a little Cooking Oil. Drain Oil.
- Lightly brown the Package of Croutons
- Combine all the ingredients in Steps 1-3 and Cool.
- Add Eggs and Chicken Broth to the Other Ingredients. Drain Oysters and Add.
- Mix all ingredients in a Large Baking Casserole Dish.
- Bake at 350 degrees for 1 ½ hours.
Servings
4
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Dean's Christmas Eve Oyster Stew
Ingredients
2 Tablespoons Flour
1 ½ Teaspoon of Salt
1 Teaspoon of Worcestershire Sauce
Dash of Hot Pepper Sauce
1 Pint Robert’s Select Oysters (Undrained)
¼ Cup of Butter
1 Quart of Milk (Scalded)
Directions
- Blend Flour, Seasonings and 2 Yablespoons of Water in a 3 Quart Soup Kettle.
- Add Oysters (Undrained) and Butter.
- Simmer Over Low Heat for 3 to 4 Minutes Until Oysters Begin to Curl.
- Add Hot Milk, Remove From Heat and Cover.
- Let Stand for 15 Minutes and Re-Heat Briefly.
- Top Servings with Pats of Butter and Serve
Servings
4-5
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