Shrimp Appetizer with Pesto

Shrimp in Walnut Pesto Cream Sauce

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.