Shrimp & Basil Mint Pesto with Roasted Potatoes

Succulent Shrimp, Roasted Potatoes, Basil & Mint Pesto. This dish is so good it will make your mouth water just thinking about it. Low calorie, very low salt big flavor and simple to make. If you love shrimp, you will love the combination of ingredients this one brings. Shrimp dishes start out at 650 mg's and go well over 3000 mg's. The amount of sodium added to these dishes is just not healthy. Natural sodium is one what you get from our recipe. 162 per serving, and guess what, Great taste that truly does make your mouth water...

Shrimp & Basil Mint Pesto

with Roasted Potatoes - Serving's: 4

Per Serving: - Calories 340; Sodium 162mg;

Fat 21 g; Protein 17 g; Carbohydrate 23 g;

Cholesterol 93 mg; Dietary fiber 3 mg.

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Roasted Potatoes - Pre heat oven to 350 degrees

Wash & Dry Potatoes. Slice into bite size pieces. Place in roasting pan that has been sprayed with olive oil & Sprinkle potatoes with 1/2 tsp No salt seasoning. Spray potatoes with oil then mix seasoning & potatoes to coat. Roast Potatoes in oven at 350 degrees for 30 minutes.

Turn Potatoes over in roasting tray and cook for 15 minutes more till golden brown.

Let cool till needed to complete recipe.

Ingredients:

Cooking Shrimp

Rinse shrimp under cold water. Peel shell and devein. In a bowl add shrimp, old bay seasoning & optional red pepper flakes. Squirt with non stick olive oil spray and mix together.

Heat skillet on medium. Squirt with non stick olive oil spray and lay shrimp in pan in one layer. Cook for 1 1/2 minutes turn over and cook for 1 minute more. (Do not over cook the shrimp)

Set aside till needed to complete recipe.

Toasting Pine Nuts

In a medium skillet, place pine nuts and heat to medium. Using a spatula, move nuts around while toasting. Approximately 3 to 4 minutes.

Nuts are done when they have a light brown oily appearance and have a nutty fragrance.

Set aside till needed to complete recipe.

Pesto

In a food processor, place basil, mint, parsley and pulse for 30 seconds. Add chopped garlic, roasted pine nuts, grated parmigiano reggiano cheese and process for 1 minute.

While processor is running, drizzle in 1/4 cup olive oil.

Set aside till needed to complete recipe.

Putting it all together

In a hot skillet, squirt non-stick olive oil spray and place potatoes in skillet. Heat potatoes till slightly crispy, about 3 minutes

Add shrimp to heat through, about 1 minute then add pesto and mix for one minute.

Remove from skillet and serve...