Shrimp in Walnut Pesto Cream Sauce. A shrimp appetizer recipe from the Moonstone Beach Bar and Grill on Highway One, California. An appetizer recipe I enjoyed on our wine tasting trip to the Santa Barbara area.
In the beginning there was toast. And then the Italians said “let there be Panini.” But whose idea was it to simply throw some sliced bread on a grill for a slight charring to give a lovely smoky flavor?
Google returns no answers, except that the Middle East has been grilling raw dough for flatbreads forever. I’m assuming someone from Texas will stand up with a “you fool, we’ve been grillin’ bread with steaks since 1836.” (Texas toast?)
Well, this is my first attempt and I actually felt a little foolish when I initiated an internet search on “how to grill bread.” As straight forward as it sounds, I just wanted to make sure there wasn’t some little sneaky odd secret …
Moonstone Beach Bar and Grill
We recently visited the Santa Barbara area for a wine tasting tour of the Santa Rita Hills and the Santa Ynez Valley. While there we visited Hearst Castle and stopped for lunch at the Moonstone Beach Bar and Grill along Highway One.
I’m of the opinion that you can tell a good restaurant when the parking lot is jam packed full, and especially at a non-peak lunch hour.
As the six of us joined a crowd in the lobby waiting to be seated, a woman who was had just finished her meal and was making her way through the hungry waiting line to the exit announced loudly “Believe me, It’s well worth the wait!” The waitress packed the six of us into a long booth and with an ocean view. I ordered an appetizer of Shrimp in Walnut Pesto Cream Sauce. I figured since it’s photo was on the front of the menu, it must be their specialty. It was delicious and I vowed to make it at home.
Warm bread, crunchy on the outside, soft on the inside, soaking in a bath of walnuts, pesto and cream and topped with shrimp. Dragging and dipping every bite of this wonderful appetizer was a treat. This appetizer made my mind wander to all sorts of ideas to gussy up grilled bread. For this recipe I used my homemade version of Pesto and you’ll find my remake of this recipe below, but don’t forget to browse the vacation shots below the recipe.
Recipe for Shrimp in Walnut Pesto Cream Sauce
I hope you give this recipe for Shrimp in Walnut Pesto Cream Sauce a try, and if you do please come back and give the recipe a star rating and leave a comment about your experience with the recipe. I value the opinions of my readers.
More Shrimp Appetizer Recipes
Shrimp in Walnut Pesto Cream Sauce
Ingredients
- 1/2 pound shrimp deveined, peeled, tails left on and butterflied
- 2 tablespoons Old Bay Seasoning
- 2 tablespoons olive oil
- 8 tablespoons pesto
- 1/2 cup cream or half and half
- 1/2 cup chicken broth
- 1/2 cup walnuts
- 1 baguette
- olive oil for brushing
Instructions
- In a food processor combine the pesto, cream, broth and walnuts. Pulse until walnuts are broken into small pieces. Transfer to saucepan and heat over low until steaming. Don’t let it boil.
- Clean shrimp and butterfly. In a bowl toss the shrimp with the Old Bay seasoning. Heat oil in a fry pan over medium high heat and cook until shrimp are done. About 2 – 3 minutes per side.
- Heat a grill to medium. Slice bread to thickness desired and brush one side with olive oil. Place bread on hot grill and cook until there are grill marks and bread is starting to brown. You can turn the bread to grill on the other side or remove with one side toasted.
- To assemble: Pour part of the cream mixture in the bottom of two shallow bowls. Place four bread slices, partially submerged around the bowl. Top with a handful of the cooked shrimp and pour more sauce over the shrimp and the bread. Serve immediately.
Nutrition
Santa Barbara County Wine Tasting Trip
Santa Barbara County is different than any other wine growing region in California. The mountains run east to west from the coast and open directly to the Pacific Ocean. Due to this topography you’ll find a flow of fog and ocean breezes rolling in every morning, perfect for growing classic grape varietals and making world class wines.
The Santa Ynez and San Rafael Mountains form this unique coastal range and is the coolest viticultural areas in California. This means that the fruit has an unusually long “hang time,” allowing it to fully develop the acids, flavors and tannins needed to produce wines of distinctive character. Cool and moderate temperatures toward the west changes to warm daytimes and cold nights to the east. There are five official appellations: Happy Canyon of Santa Barbara, Santa Maria Valley, Santa Ynez Valley, Ballard Canyon and Santa Rita Hills. Within the broad Santa Barbara County designation are several other micro-regions…these include the Los Alamos Valley region, the Los Olivos District and the Santa Maria Bench. Slightly less than half of the grapes grown in Santa Barbara County are used by local vintners, with the balance exported to wineries outside the area. You can learn more from the Santa Barbara County Wine website.
The Sideways Wine Tasting Tour
I’d like to preface the photos by noting that this area was the location where the movie Sideways was filmed. Even though the movie is filmed over ten years ago, the effects of the region’s popularity due to this movie is still evident. This is the owner of Lucas and Lewellyn Winery showing us the framed shots of when their wine was featured in the film.
The area is noted for its Pinot Noir. The color of Pinot often lighter than other red wines due to the smaller amount of pigment in the thin grape skin. And if you remember the line from the movie Sideways, Miles told us it’s a finicky grape to grow.
The group consisted of the usual suspects, Dan, Teri, myself, Bob, Tom and Kathy. Both the glass of red wine and this group shot of tasters were taken at the tasting room at Melville Winery.
We stayed in Solvang, the Danish Capitol of the United States. It is centrally located and convenient to visit wineries. We enjoyed lots of Danish Pancakes, pastries and an evening with German sausage, potatoes and red cabbage. Where there’s wine country, you’ll always find five-star food.
Cambria Estates Winery
And so it begins, our first official stop on our first day was at Cambria. It’s our tradition to take photos in front of the entrance signs. It appears that two of us are pretty confident that we’re not going to spill any red wine…I mean really… wearing white? Cambria wines are lip smacking wonderful, we dropped some bucks here.
Foxen Winery
Heading down the trail, found us at Foxen Winery. Nothing more than a roadside shack that came with a lovely white barn full of wine barrels, this was fun and memorable stop. We enjoyed sipping wine at the outdoor picnic tables soaking up sun and making memories.
Steak-House In The Movie Sideways
A trip to the Santa Barbara wine country isn’t complete without a stop at the Hitching Post Restaurant. This restaurant played a big part of the movie Sideways. Lively and popular, they offer ribs and chicken, smoked duck breast, ostrich, home-made soups and outstanding pastries along with what the Los Angeles Times has called the “best” French fries in Southern California! They are also one of the very few restaurants who creating their own wines for sale in the restaurant and to the public. Hartley Ostini Hitching Post Wines have garnered an excellent reputation, and if you remember Miles enjoyed many glasses of their Highliner pinot at the Hitching Post bar.
This wine region is close enough to the ocean that you can pop over and dip your toes in the surf. I love this photo taken from the cliff just up the road from the Moonstone Grill. This is Teri, Kathy and Tom.
Before our lunch and our stop at the ocean, we took a tour of the Hearst Castle. It’s a spectacle in so many ways, with roman pools, massive grounds, opulent interior and a great view of the Pacific Ocean. A large visitor center sits a few miles below the mansion and buses wind you up the hills to the grounds.
Sanford Winery
A visit to any wine country will find you in pristine countryside, lavish tasting rooms and gracious hosts. It’s such a relaxing way to spend some time.
These two shots were taken at Sanford Winery. The back of the tasting room looks out onto their vineyards and this old truck full of wine barrels greets you as your drive onto their estate.
Rancho Sisquoc Winery
Not all winery tasting rooms are swanky. We had a great stop at the quaint Rancho Sisquoc winery. A winding road through a valley of pastures leads you to the rustic, peaceful and cozy tasting room.
Fess Parker Winery
Did you know Fess Parker (recently deceased) owned and operated a large winery in in the Santa Rita Hills? Remember Davy Crockett and his coon skin hat? This large black and white photo is mounted on the second level of the tasting room. Fess Parker died in 2010 at his home that is near the winery in Santa Ynez California. He was buried with his parents in the Santa Barbara Cemetery in Santa Barbara.
So that’s just a small snapshot of our trip to Santa Barbara County Wine Country. We flew from Denver to Santa Barbara on a Thursday and returned home on a that following Monday. A perfect amount of time to enjoy the area. This photo was shot outside of Foley Winery near Buellton, Calif.
Shrimp in Walnut Pesto Cream Sauce …It’s What’s for an Appetizer
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Jean | DelightfulRepast.com says
Lea Ann, what a lovely trip and great recipe! Years ago I went to Hearst Castle and a few wineries in that area. So beautiful!
Lea Ann Brown says
Thanks, I really enjoy making restaurant recipes at home. I have to admit, this was an easy one to figure out. We loved it.
Pam says
What fun.
The shrimp look amazing!
Lea Ann Brown says
Thanks Pam.
Carol at Wild Goose Tea says
What a fab trip. I have been on two or three trips with the focus being wine tasting. I had a ball! In fact I am looking forward to doing it again. As far as I am concerned you had the perfect trip. I enjoyed your photos immensely. Thank you for sharing.
Roz says
What a wonderful trip through your photos Lea Ann! I so miss the unending things to do in California! When I Iived in L.A. in the 80s we took a drive on PC-1 to San Fran and only took a glimpse up at Hearst Castle. At the time I was very anti-‘over-materialism’ and refused to go in, even if the state of CA owns it. Today, I’d be curious to see it, as I have been with the Biltmore Estate in N.C. of the Vanderbilt family (which is still privately owned). I’ve been there 3 times and figured that was enough donations to supporting their property, although it is beautifully reminiscent of the ‘gilded age’. But most especially I remember and love the entire drive along the Pacific Coast. It is simply majestic in natural beauty. I’m going to have to remember the names of these places that you stayed and experienced for the hopeful time that we can return to California!
Happy Saturday,
Roz
Pat says
Shrimp is way to the top of my ‘love that food’ list and you have a delicious sounding recipe. Pinned it! But, I love your outing on the wine tour. Don and I have not done the tour in Santa Barbara but always enjoy the Napa Valley/Sonoma wineries. Also, right here in Washington State. Nice photos!
John@Kitchen Riffs says
Texas toast. 😀 Love this recipe, but really enjoyed the pictures and report of your trip. What a fun time this sounds! Glad you had a great time, and thanks for sharing it with us.
Sarah & Arkadi says
great recipe and trip photos!
Abbe@This is How I Cook says
What a lovely entree to take from the wine country. I always love it out there! You all look so relaxed. I wonder why?
Susan says
Your post strikes me on so many chords, Lea Ann! First of all, the shrimp with pesto and grilled bread looks fantastic and I’d love to try it. Second, my oldest daughter is in Santa Barbara right now on a business trip. What a beautiful place! Third, my mother’s maiden name was Olsen (on the bakery napkin) and we’re Danish 🙂
Heather says
Looks yummy! It would be a perfect party appetizer! It looks like you had a super fun trip to SB! Great pictures! pinned!
Larry says
It looks like you guys had a great trip and visiting wineries is one of our favorite things to do. You appetizer looks and sounds delicious. Grilled bread – butter or oil bread and toss on grill, flip before edges burn, repeat for other side 🙂 Yours looks perfect.
Karen says
Looks like you had a great trip!
Debra says
This is our dream—to tour wine country some day. Love the photos and I bet you all had a great time. Pi haven’t tasted the appetizer at the restaurant but it sounds like you hit you spot on here. (I have been known to google even simpler things… :). )
Karen Harris says
There are many places in this world that I love to visit and this part of California and parts to the north have to be at the top of my list. From competing in Gilroy many times, I know all about the cool mornings as the fog rolls in. It is just magical. Thanks for taking us with you and sharing your photos and this woderful recipe.
cheri says
Hi Lea Ann, looks like a wonderful vacation. Love that part of the country, so much fun. Great pictures.
Jaime, the German granddaughter says
This looks like a great trip! I love all the little details you’ve shared. It makes me want to travel in your footsteps and take the same trip. 🙂 I certainly love wine -did you bring some home? Those shrimp are just beautiful. Must try!
Vickie says
Beautiful snapshot – looks like such a fun trip. Was the Highliner Pinot the one with the comical inhaling scene – the nose included asparagus?? I am doing to have to watch it again. Love this recipe too! Great post!
Sam @ My Carolina Kitchen says
Santa Barbara is so pretty. Lucky you to be able to go to some fun wine tastings. Their vineyards and tastings look a bit more sophisticated than ours in north Georgia and western NC 🙂 And whoever thought to grill bread was a genius.
Sam