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Print Gulf Shrimp Pesto Rice The region of Italy around Genoa gets all the credit for inventing pesto as we know it, but the delicious idea of pureeing fresh basil with olive oil and garlic is found in Spain, southern France and Greece. It was simply waiting to make the acquaintance of Texas shrimp and Texas rice. Serves four Ingredients 2 tbsp. Extra-virgin olive oil 2 tbsp. Minced onion 1 tbsp. Minced garlic 2 cups Chicken broth ¼ cup Prepared pesto 1 cup Long-grain rice 2 tbsp. Butter 1 lb. Texas Gulf shrimp, peeled and deveined 1 tbsp. Fresh lemon juice ½ cup Parmesan cheese Kosher salt Directions Heat the olive oil in a pan with a tight lid, then briefly saute the onion with the garlic. Add the chicken broth and about ½ the pesto. When the liquid starts to boil, stir in the rice. Lower heat to a simmer, cover and cook until rice is tender and all liquid is evaporated. In a separate pan, melt the butter and saute the shrimp just until pink. Stir in the lemon juice. Combine the shrimp mixture and the parmesan cheese with the rice, folding gently. Season with salt. Garnish with the remaining pesto.	Latest Headlines Texas Events 2018 TDA Quilt Competition Fun Facts Posters Connect with Us GO TEXAN Articles GO TEXAN E-zines

Gulf Shrimp Pesto Rice