Kale Pesto Baked Shrimp

It's back. One of my all time favorites. This Kale Pesto recipe is just so good. It got a lot of love from Food52.com here, here and here, so you guys really should try it. I was looking for an easy and healthy recipe last night and a tupperware of this pesto was staring at me from my freezer along with a bag of frozen shrimp. 

I'm trying to be super healthy lately, watching my processed carb intake, not eating a lot of dairy and cutting back on sweets. I've got 2 months until the wedding so I want to feel as healthy and fit as possible! This recipe is a filling and good way to stay on track for me. The pesto recipe makes more than double what you'll need, so be sure to freeze the rest!

Kale Pesto Baked Shrimp

makes 2-3 servings

1 lb. frozen or fresh shrimp (peeled and deveined)

for the kale pesto:

2 bunches lacinato kale (stems removed, rough chop)
1 yellow onion (diced)
5 cloves garlic (rough chop)
1 tsp crushed red pepper flakes
2 tbsp Dijon mustard
2 tbsp white distilled vinegar
1 cup parmesan cheese (freshly grated)
1/2 lemon (juice)
kosher salt and pepper
2 tbsp olive oil
3/4 cup olive oil

Preheat oven to 375 degrees.

Heat a large saute pan over medium heat. Add 2 tbsp olive oil, onion, garlic, crushed red pepper flakes, salt and pepper. Let cook down for 5 minutes. Add kale and 2 tbsp Dijon mustard. Cover and let steam and cook for 8 minutes, until kale is soft. 

In a food processor, add parmesan cheese, lemon juice, white vinegar, kale mixture, and a dash of salt and pepper. Pulse about 8 times. Now turn on the processor and stream in 3/4 cup olive oil slowly. Taste and adjust salt and pepper as necessary.

 

Now slather 1/2 cup - 3/4 cup of the pesto and an extra dash of salt and pepper over the raw shrimp in a mixing bowl. Mix to make sure all the shrimp are coated. 

Turn the mixture out onto a foil lined baking sheet and pop into the over for 10 minutes. Enjoy!