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Pesto Seafood Mold
Makes enough for 4-cup mold.
Ingredients
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OLIVE AND CAPER PESTO
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2 cups cilantro, packed
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2 cups parsley, packed
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1 cup STAR Pimiento Stuffed Manzanilla Olives, drained
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1/4 cup STAR capers, drained and rinsed
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1/2 cup pine nuts
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2 to 3 large cloves garlic
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1/2 cup Parmesan cheese, shredded
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1/4 cup STAR Original Olive Oil
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1/2 tsp. fresh ground pepper
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PESTO SEAFOOD MOLD
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16 oz. cooked, shell-on shrimp
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16 oz. cream cheese, room temperature
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1/4 cup cilantro, finely minced
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1/2 tsp. lemon zest, finely grated
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Hot pepper sauce (optional, to taste)
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1 ¼ cup Olive and Caper Pesto
Instructions
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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.
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2.
Reserve 3 or 4 whole shrimp with tails for garnish. Shell, devein and chop remaining shrimp.
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3.
Combine softened cream cheese, cilantro and lemon zest; blend thoroughly. Mix in chopped shrimp and hot pepper sauce if desired.
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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.
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5.
Cover and refrigerate at least 8 hours. To unmold, invert mold onto dish and carefully remove plastic wrap lining.
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6.
Garnish top with whole shrimp. Serve with baguettes or crackers.
