Potato and Shrimp Skewers with Green Pea Pesto

Potato and Shrimp Skewers with Green Pea Pesto

Boomer Gold

Garlic scapes, parsley and freshly-hulled green peas make up this delicious sauce and it marries perfectly with these potato and shrimp skewers.

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Start by soaking 6 to 8 bamboo skewers in cool water (ignore if you are using metal skewers). Try to let them soak for as long as you can, ideally 24 hours before making this dish.

Once you’re ready to put everything together, parboil the potatoes by bringing a large pot of salted water and the potatoes to a boil. Cook at a simmer until tender, about 20 minutes. Drain off the water and set aside the potatoes to cool.

To make the Green Pea Pesto, add all ingredients into a food processor and mix on high. Taste and adjust seasonings if necessary. Don’t worry if it seems a little lumpy- this texture lends a wonderful dimension when paired with the skewers!

Pre-heat your barbecue (at high heat) and while it warms, thread your cooked potatoes, zucchini slices and fresh shrimp onto the prepared bamboo skewers.

Reduce barbecue heat to medium, brush each skewer with a bit of oil so they don’t stick, and cook for about 3 to 4 minutes a side or until the shrimps are bright pink.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.