As soon as I tried the feisty Hot Chili Pesto sauce from our sponsor Filippo Berio, I immediately wanted to try it with seafood. The spicy sauce is based on an old Roman recipe and bursting with flavor. Due to the piquancy of the pesto I kept ingredients to a minimum in this Hot Chili Pesto Shrimp Recipe. It is simply wild American shrimp, diced sweet onions and a little olive oil. The great thing about this line of pesto sauces is the intense gourmet flavor we can get so easily.
Hot Chili Pesto Shrimp
I first tried some of the Hot Chili Pesto on large shell-on shrimp. I sauteed them in olive oil, which I generously seasoned with the chili pesto and tossed with some yellow summer squash and onion. We ate them peel & eat style and while they were great, I wanted to share an easier dish to eat that and utilize even more of the great taste of this pesto.
Although the sauce is definitely not a curry, it does have a spicy depth of flavor and similar consistency when used as I have here. While I opted to stick with an ample dose of chopped sweet onion in the dish, vegetables that serve well in curies, such as eggplant, greens, mushrooms and summer squash would also go nicely in a dish featuring this chili based sauce.
Serving the Chili Shrimp over plain pasta or steamed rice (or cauliflower rice) is best. I made some pesto bread to go along side it, by basting slices of crusty bread with a 50/50 mixture of Classic Pesto and olive oil. Then baking in the oven until lightly browned. My friend reheated the leftover shrimp and ate them with fried eggs for breakfast.
Find the full printable recipe below.
Discover your “Pestonality” with Filippo Berio
Filippo Berio is touring the coast of the northeast this summer and the Crave RI event was just one of their eleven stops. The Filippo Berio team gives guests a quick fun quiz to discover their “Pestonality” and offers samplings of their wide array of pesto sauces. By trying and discussing the uses and characteristics of each pesto, you can discover which ones will incorporate best into your own home cooking.
My quiz results pointed to the olive pesto, but I love them all and each works well in so many dishes. The sauces are amazingly versatile and make adding gourmet flair to even the simplest of dishes a breeze. I have been using them a lot in my own home over the past few months and I am flat out hooked. The available varieties are:
- Classic Pesto
- SunDried Tomato Pesto
- Tomato Ricotta Pesto
- Hot Chili Pesto
- Olive Pesto
The Crave RI charity food tasting event is over for this year, but I had a wonderful time and will certainly attend again next year. I’ve shared a few pictures here from the Filippo Berio stand at the event. Be on the lookout for them at the other fun east coast foodie events this summer and fall (listed below).
Here are the upcoming scheduled stops for the tour:
- July 28th – Rose and Bubbly (Riverhead, NY)
- August 12th – Vermont Cheesemakers Festival (Shelbourne Farms, VT)
- August 26th – Hampton Classic (Bridgehampton, NY)
- September 8th – 9th – Hudson Valley Food/Wine Festival (Hudson Valley, NY)
- September 22nd – Greenwich Food + Wine Festival (Greenwich, CT)
- October 7th – 8th – Taste of D.C. (Washington D.C.)
- October 21st – Harvest on the Harbor (Portland, ME)
For another quick and delicious dish featuring these Filippo Berio pesto sauces, try my Grilled Tomato Ricotta Pesto Vegetable Bruschetta or the Sun-Dried Tomato Pesto Crab Cakes from their website. Either would even make a nice appetizer to serve with this shrimp recipe.
This tasty Hot Chili Shrimp is such an easy and quick recipe to prepare, but the results are perfect for a special dinner.
- 1 tbsp Filippo Berio olive oil
- 1/2 large Vidalia onion chopped (1 1/4 0 1 1/2 cups)
- 1 jar Filippo Berio Hot Chili Pesto
- 1 pound raw shrimp , shelled and deveined
Place skillet or dutch oven over med-high heat and add olive oil. Once hot, add the onions and saute until translucent.
Add about 1/4 of the jar of chili pesto to the onions and stir.
Add the shrimp and saute until the shrimp is just cooked through.
Add the remaining pesto sauce. Mix well and cook until the sauce is hot, then remove from burner.
Serve. A little fresh basil on top makes a nice garnish or simply serve over pasta or rice.