Saturday's Lunch: Shrimp w/Spinach Pesto

So, if you haven't read by now, I'm on a rather interesting health kick. Check out my other blog (www.dariustwilliams.blogspot.com) to follow how it goes. I typically get inspiration from so many places for a dish or for a meal. I'm not sure where this one came from though. I knew I had shrimp in the freezer (remember, a key rule of everyday cookin' is to buy what's on sale - shrimp were on sale). That rule is key too, because you'll see me do three of four shrimp dishes in a row and then switch to chicken, or pork, or turkey - well, it's because I've bought what was only on sale - lol. Hey, it works for me!

Well, I knew I wanted to do some pesto - but I had to figure out how to make it figure friendly. I can't be trying to shed pounds with tons of oil and cheese, right? So, here's what I did. I used fresh spinach, sliced almonds that I toasted, a touch of olive oil, salt and pepper for the pesto. You say wait - I'm missing two key ingredients, right? I'm missing more oil because surely that much spinach won't survive the best of food processors and I'm missing cheese. Well, instead of using more oil - I used low sodium chicken stock and I didn't add the cheese in, but rather on top. I tossed this w/some sauteed shrimp and a sauce of tomatoes, basil, onions, and garlic - and boy was it good.

The Ingredients for the Pesto
Spinach
Almonds - way better than walnuts!
A garlic clove
Two tablespoons of olive oil
salt & pepper to taste
3/4 cup of chicken stock

Toast the almonds first in a dry pan. When they're done add to the food processor along with some spinach, half the oil, and the garlic clove. Pulse until a paste forms. Add in the rest of the spinach, the salt and pepper, and the last of the olive oil. Pulse again until a thick paste forms. To thin out - add chicken stock at about two tablespoons at a time until the right consistency forms. Put that to the side.

In a saute pan add a tablespoon of olive oil. When it starts to waft a bit, add in a few cloves of chopped garlic, half a minced onion, and two plum tomatoes. A sauce will start to form - when that happens add in some basil (the dried stuff would work here too) to taste and throw in the shrimp. When shrimp are almost done add in the pesto and let it come to a bit of a boil. If the mixture is too thick, add in a bit of the reserved chicken stock. Taste at this point for seasoning - if needed add more basil, salt, or pepper.

Toss this with whole grain pasta - any type will work, I used penne rigate because it holds onto the sauce better. Top this with shaved Parmesan and enjoy. I know I did...and the sauce was soo good I'm thinking about roasting potatoes and maybe using this as a dipping sauce. Maybe even roasted chicken and instead of gravy using this. Ohhh, maybe a turkey panini - and using this sauce as the condiment - who knows, but I found myself enjoying the sauce waaaay too much! The almonds also do something to this dish that's super good!