Lemony Fonio with Seared Shrimp and Pesto
Tender Fonio, infused with lemon and sprinkled with parmesan, makes a savory, lively bed for seared shrimp.
Ingredients
Pesto
- 1 cup fresh basil leaf 3/4 ounce
- 2 cloves fresh garlic peeled
- 1/4 cup pine nut
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
Lemony Fonio & Seared Shrimp
- 2 cups water
- 2 teaspoons grated lemon zest
- 3/4 teaspoon salt
- 1 teaspoon extra virgin olive oil
- 1 cup fonio
- 1 tablespoon lemon juice
- 1/2 cup shredded parmesan cheese
- 2 large roasted red bell peppers jarred, patted dry and slivered
- 1 pound large shrimp peeled and deveined, patted dry
- pinch salt
Instructions
- Make pesto: In a food processor, combine the basil, garlic, pine nuts, parmesan and salt and process until smooth. Scrape down and process, adding the olive oil by pouring through the feed tube with the machine running. Transfer to a medium bowl and cover tightly until use.
- For fonio, place the water, lemon zest and salt in a 2 quart pot. Over high heat, bring to a boil. Add the olive oil, then stir in the fonio. Cover tightly, take off the heat and let stand for 5 minutes. Uncover and fluff with a fork.While stirring, sprinkle in the lemon juice and parmesan, and mix to distribute evenly. Stir in red peppers.
- For the shrimp, place a large cast iron skillet over medium-high heat and let it get hot for about a minute. Drizzle in some olive oil and add the shrimp and a pinch of salt. Let sear on one side for about 2- 3 minutes, until lightly browned, then turn the shrimp and cook for about 2 minutes.
- When the shrimp is cooked through, transfer to a plate and keep warm.
- On four dinner plates, serve about 1 cup fonio topped with seared shrimp and drizzled with 2 tablespoons pesto.