Shrimp Spiedini with Pesto, New Potatoes and Chickp

Name: Shrimp Spiedini with Pesto, New Potatoes and Chickpea Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 each shrimp; 20 small new potatoes; 1/4 cup pine nuts; 1 1/2 cups basil; 1 clove garlic; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated; 1/4 cup pecorino cheese grated; 1 cup olive oil; 1/2 cup chickpeas (garbanzo beans); 1/2 cup mint leaves; 1 whole eggs; 1 clove garlic; 1 cup olive oil, extra-virgin

Servings: persons

28 each shrimp
20 small new potatoes
1/4 cup pine nuts
1 1/2 cups basil
1 clove garlic
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
1/4 cup pecorino cheese grated
1 cup olive oil
1/2 cup chickpeas (garbanzo beans)
1/2 cup mint leaves
1 whole eggs
1 clove garlic
1 cup olive oil, extra-virgin

1
Boil the potatoes with skins on until tender, drain and cool.
2
Peel shrimp, leaving head and tail piece on.
3
Thread 7 each onto bamboo skewers.
4
Season with salt and pepper and refrigerate.
5
Preheat barbecue.
6
Cut new potatoes into quarters and place in mixing bowl.
7
Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and 1/2 cup olive oil in blender and grind until very fine (about 45 seconds).
8
Add remaining oil in drizzle to form smooth yet very thick sauce and set aside.
9
In another processor, place ceci, mint, lemon juice, egg, garlic and half cup of olive oil and blend until smooth, or 1 minute.
10
Slowly drizzle in remaining oil to create a creamy sauce.
11
Dress the potatoes with half the pesto and place in center of one of 4 plates.
12
Grill spiedini for 3 minutes per side and place one on each plate.
13
Cover shrimp with remaining pesto and drizzle with aioli.

2267

kcal

Calories

140

Fat

Carbs

191

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 28 each shrimp, 20 small new potatoes, 1/4 cup pine nuts, 1 1/2 cups basil, and more.

Yes, Shrimp Spiedini with Pesto, New Potatoes and Chickpea Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Spiedini with Pesto, New Potatoes and Chickpea Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions