Chef Paulette's Baked Crispy Shrimp with Parsley Pesto - WSMV Channel 4

Chef Paulette's Baked Crispy Shrimp with Parsley Pesto

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Baked Crispy Shrimp w Parsley Pesto

16 shrimp, peeled and deveined

6 sheets filo dough

3-4 tablespoons butter

salt & pepper to taste

Preheat oven to 375 degrees F.

Lay the filo dough on a work table and cut into 2-inch strips. Melt the butter. Brush the sheets with butter. Place a shrimp on each sheet at the bottom. Season shrimp with salt & pepper. Roll up filo, tucking in sides, until you have a little packet. Brush the outside with butter. Place on a parchment-lined sheet pan. Bake

shrimp in the oven until golden, then turn them over to get golden on the other side. About 7-8 minutes. Serve with a drizzle of parsley pesto on the side.

For the Pesto:

2 cups flat-leaf parsley leaves

1 small garlic clove, peeled

1/4 olive oil

salt & pepper to taste

Place all of the ingredients in the bowl of a food processor and pulse until smooth.

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