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Zesty Pesto Shrimp Stir Fry

This is one of my all-time favorite recipes. The combination of toothiness and crunch makes it very satisfying to eat and the flavors work beautifully together, completely eliminating any “fishiness factor” from the shrimp. Though veggies and shrimp are lean and low-cal, the oil and nuts in the pesto give this light, one-pot meal real staying power. It’s simple to make and takes very little time, especially if you pre-make the pesto.

In the spring fresh cilantro is plentiful and cheap –consider making several batches of this pesto and freezing. Use an ice cube tray for single-serving sizes, or small zip-closure baggies for meal-sized portions. Pesto thaws in a just a couple of minutes under warm water and can instantly enliven any simple shrimp or fish dish.

Using frozen shrimp in the recipe makes this a convenience meal for anytime you find a good batch of fresh stir-fry vegetables. The broccolini is key, but you can also add things like chopped baby bok choy or finely shredded Napa cabbage.


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