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What's Cooking: Pistachio Pesto Shrimp by Hearthstone Bistro | News

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What's Cooking: Pistachio Pesto Shrimp by Hearthstone Bistro
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Pistachio Pesto Shrimp with Fregola
Recipe by: Josh Sandberg from Hearthstone Bistro
Serves 4-5

25-30 grape tomatoes
(red & yellow mixed)
sea salt
black pepper
6-8 oz. fresh arugula

Liberally toss tomatoes in a bowl with sea salt & pepper, place on a baking sheet and roast in a 400° oven until slightly
blistered, approx. 10-15 minutes
Put warm tomatoes & oil from roasting pan into large serving bowl with approx 6-8 ounces of fresh arugula. Set aside.

4 qts. light chicken stock
1 lb. fregola pasta

In a 6 quart sauce pan bring 4 qts. (1 gallon) of light chicken stock to a boil. Add fregola and cook for 8-10 minutes, until al dente.
While fregola is cooking:

16-20 shrimp (large, tail on or off, raw & peeled)
3 Tbsp. olive oil
2/3 cup pistachio pesto
(see attached recipe)

Heat olive oil in a pan and sauté shrimp (don't crowd the shrimp, cook in 2 or 3 batches) turn heat off. Add all shrimp back into the pan and add approx. 1/2 to 2/3 pistachio pesto to coat shrimp. Set aside.

3 Tbsp. olive oil
2-3 Tbsp. grated
parmesan or pecorino cheese

1 fresh lemon
3 Tbsp pistachio pesto
fresh chopped basil

When fregola is cooked, drain into colander or large strainer, reserving 1 cup chicken stock/pasta water. Place into serving bowl with roasted tomatoes and arugula adding a few tablespoons of pasta water if pasta seems dry. Toss with 3-4 oz. grated parmesan or pecorino cheese.

To the pesto shrimp in the pan add 2-4 Tbsp of hot chicken stock/pasta water to help the pesto coat the shrimp.
Place warm pistachio shrimp on pasta and serve. To garnish squeeze the juice of a lemon over the shrimp & drizzle 2 - 3 tablespoons of the pesto over the fregola. Sprinkle with chopped fresh basil.

PESTO:

Yields: 2 cups pesto
May be kept refrigerated up to 7 days.
Recommend making pesto 12-24 hours ahead

Ingredients:
1-1/2 cups coarsely chopped fresh basil
1/2 cup coarsely chopped cilantro
1 cup shelled dry roasted pistachio nuts
2-3 cloves garlic
Zest of 1 lemon
1/4 cup grated parmesan cheese
1/4 cup grated pecorino cheese
Put all ingredients in the food processor or blender and begin to puree

THEN:
Drizzle in 3/4 cup olive oil and continue blending until smooth

The Hearthstone Bistro • 3350 Glade St. • Muskegon, MI 49444 
www.hearthstoneRestaurant.com

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