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Pesto Seafood Mold

Serves Makes enough for 4-cup mold. Have some fun while you eat with this Pesto Seafood Mold recipe! Delicious and fun, perfect to share with your loved ones! #STARFineFoods Ingredients:
OLIVE AND CAPER PESTO
2 cups cilantro, packed 2 cups parsley, packed 1 cup STAR Pimiento Stuffed Manzanilla Olives, drained 1/4 cup STAR capers, drained and rinsed 1/2 cup pine nuts 2 to 3 large cloves garlic 1/2 cup Parmesan cheese, shredded 1/4 cup STAR Original Olive Oil 1/2 tsp. fresh ground pepper
PESTO SEAFOOD MOLD
16 oz. cooked, shell-on shrimp 16 oz. cream cheese, room temperature 1/4 cup cilantro, finely minced 1/2 tsp. lemon zest, finely grated Hot pepper sauce (optional, to taste) 1 ¼ cup Olive and Caper Pesto Instructions:

In a food processor or blender, blend cilantro and parsley a few seconds on medium speed. Add olives, and capers; blend 5 seconds. Add pine nuts, garlic, and cheese; blend 5 more seconds; add olive oil and pepper; process until all ingredients are blended. Mixture will appear dry. Do not add additional oil. Makes 1-¼ cups.

Reserve 3 or 4 whole shrimp with tails for garnish. Shell, devein and chop remaining shrimp.

Combine softened cream cheese, cilantro and lemon zest; blend thoroughly. Mix in chopped shrimp and hot pepper sauce if desired.

Line 4-cup shallow mold with plastic wrap. Spread ½ cup pesto mixture to cover the bottom of mold. Spread ½ shrimp and cream cheese mixture over pesto. Repeat layers.

Cover and refrigerate at least 8 hours. To unmold, invert mold onto dish and carefully remove plastic wrap lining.

Garnish top with whole shrimp. Serve with baguettes or crackers.

Pesto Seafood Mold

Have some fun while you eat with this Pesto Seafood Mold recipe! Delicious and fun, perfect to share with your loved ones! #STARFineFoods

Ingredients

  • OLIVE AND CAPER PESTO
  • 2 cups cilantro, packed
  • 2 cups parsley, packed
  • 1 cup STAR Pimiento Stuffed Manzanilla Olives, drained
  • 1/4 cup STAR capers, drained and rinsed
  • 1/2 cup pine nuts
  • 2 to 3 large cloves garlic
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 cup STAR Original Olive Oil
  • 1/2 tsp. fresh ground pepper
  • PESTO SEAFOOD MOLD
  • 16 oz. cooked, shell-on shrimp
  • 16 oz. cream cheese, room temperature
  • 1/4 cup cilantro, finely minced
  • 1/2 tsp. lemon zest, finely grated
  • Hot pepper sauce (optional, to taste)
  • 1 ¼ cup Olive and Caper Pesto

Instructions

1

In a food processor or blender, blend cilantro and parsley a few seconds on medium speed. Add olives, and capers; blend 5 seconds. Add pine nuts, garlic, and cheese; blend 5 more seconds; add olive oil and pepper; process until all ingredients are blended. Mixture will appear dry. Do not add additional oil. Makes 1-¼ cups.

2

Reserve 3 or 4 whole shrimp with tails for garnish. Shell, devein and chop remaining shrimp.

3

Combine softened cream cheese, cilantro and lemon zest; blend thoroughly. Mix in chopped shrimp and hot pepper sauce if desired.

4

Line 4-cup shallow mold with plastic wrap. Spread ½ cup pesto mixture to cover the bottom of mold. Spread ½ shrimp and cream cheese mixture over pesto. Repeat layers.

5

Cover and refrigerate at least 8 hours. To unmold, invert mold onto dish and carefully remove plastic wrap lining.

6

Garnish top with whole shrimp. Serve with baguettes or crackers.

1

In a food processor or blender, blend cilantro and parsley a few seconds on medium speed. Add olives, and capers; blend 5 seconds. Add pine nuts, garlic, and cheese; blend 5 more seconds; add olive oil and pepper; process until all ingredients are blended. Mixture will appear dry. Do not add additional oil. Makes 1-¼ cups.

2

Reserve 3 or 4 whole shrimp with tails for garnish. Shell, devein and chop remaining shrimp.

3

Combine softened cream cheese, cilantro and lemon zest; blend thoroughly. Mix in chopped shrimp and hot pepper sauce if desired.

4

Line 4-cup shallow mold with plastic wrap. Spread ½ cup pesto mixture to cover the bottom of mold. Spread ½ shrimp and cream cheese mixture over pesto. Repeat layers.

5

Cover and refrigerate at least 8 hours. To unmold, invert mold onto dish and carefully remove plastic wrap lining.

6

Garnish top with whole shrimp. Serve with baguettes or crackers.

Serves: Makes enough for 4-cup mold.

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