On 5/21/2012 2:58 PM, Janet Wilder wrote:
>>
> How about making a pesto with the spinach?
>
> Thaw the spinach in a big seive or strainer with a clean white tea towel
> weighted down with a couple of cans to press out the liquid. Then make a
> pesto in the blender with EVOO, garlic and whatever nuts float your boat
> along with some good quality Parmesan.
>
> Saute the defrosted shrimp in olive oil, cover it with the spinach
> pesto. Throw the whole thing on some linguini.
>
> We live on the Texas gulf Coast so there is always a bag of wild-caught
> Texas Gulf shrimp in the freezer. I have basil plants in the garden and
> make pesto from the leaves. Pesto shrimp over a little pasta is one of
> our favorites with a nice salad on the side.

I can agree with the spinach pesto!!