Shrimp Spiedini With Pesto, New Potatoes And A Chickpea Aioli

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Servings: 4 servings Difficulty: Advanced
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Grilled shrimp skewers served with creamy new potatoes, vibrant basil pesto, and zesty chickpea aioli.
Shrimp Spiedini With Pesto, New Potatoes and a Chickpea A recipe image
Shrimp Spiedini With Pesto, New Potatoes and a Chickpea A recipe image
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Shrimp Spiedini With Pesto, New Potatoes And A Chickpea Aioli

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 595

Description

This dish is a vibrant celebration of summer flavors, combining sweet, grilled shrimp with earthy new potatoes. The shrimp are threaded onto skewers for easy handling and charred to perfection over high heat. They are accompanied by tender new potatoes tossed in half of a fresh, aromatic basil pesto made with Parmesan and Pecorino. The remaining pesto is drizzled over the shrimp, adding a rich herbal kick. A unique chickpea aioli, blended with fresh mint and lemon juice, provides a creamy, tangy contrast that ties the entire plate together. This meal is perfect for warm-weather entertaining or a sophisticated weeknight dinner, offering a balance of textures and bright, Mediterranean-inspired tastes.

Directions

  1. Boil the new potatoes in salted water until tender, then drain and let cool.
  2. Peel the shrimp, leaving the heads and tail pieces intact.
  3. Thread 7 shrimp onto each bamboo skewer.
  4. Season the shrimp skewers with salt and pepper and refrigerate while preparing the sauces.
  5. Preheat the barbecue to high heat.
  6. Cut the cooled new potatoes into quarters and place them in a mixing bowl.
  7. In a blender, combine pine nuts, basil leaves, one garlic clove, Parmesan, Pecorino, and 1/2 cup of olive oil.
  8. Blend until very fine, about 45 seconds.
  9. With the motor running, slowly drizzle in the remaining 1/2 cup of olive oil to form a smooth, thick pesto sauce. Set aside.
  10. In a food processor, combine chickpeas, mint leaves, lemon juice, egg, the second garlic clove, and 1/2 cup of extra virgin olive oil.
  11. Blend until smooth, about 1 minute.
  12. Slowly drizzle in the remaining 1/2 cup of extra virgin olive oil to create a creamy chickpea aioli. Season with salt and pepper.
  13. Toss the quartered potatoes with half of the prepared pesto.
  14. Grill the shrimp spiedini for 3 minutes per side, or until just cooked through.
  15. Divide the pesto-coated potatoes among 4 plates, placing them in the center.
  16. Place one shrimp spiedini on each plate.
  17. Cover the shrimp with the remaining pesto and drizzle with the chickpea aioli.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 595kcal
% Daily Value *
Total Fat 4.9g8%
Saturated Fat 0.7g4%
Cholesterol 1064mg355%
Sodium 2191mg92%
Total Carbohydrate 1.4g1%
Sugars 1.4g
Protein 140g280%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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