Shrimp, Pesto, & Feta Cedar Wraps! Tonight's meal was brought to you by one of my favorite pastimes: freezer spelunking. It's one of those nights where I want to grill something, but didn't have time to go to the store, or have the luck of passing a roadside steak stand, which, by the way, should be a lot more prevalent in my neighborhood.
This meal brought out two of the things I always have in the freezer: Shrimp & Pesto. (Imagine how Jeffrey Dahmer would have finished that sentence...) Now purists near the coasts may scoff at my never ending supply of flash frozen shrimp, but these frozen morsels are quite good and so easy to keep on hand. The pesto is frozen too, but homemade to begin with, as I have covered before. Note: be careful when digging the pesto out of the ice cube tray. Apparently the frozen trays are quite fragile when too much force is applied. Whoops.
Shrimp, Pesto, & Feta Cedar Wraps
20 medium sized shrimp, uncooked, deveined and malcontent
1/2 cup pesto
handful of feta
2 cedar sheets
I picked up the cedar wraps at the store months ago, and finally decided to put them to use. When using any wood on the grill, be sure to soak it in water first for at least 30 minutes.
Once soaked, line your shrimp down the center of the cedar. Then, cover with the pesto and the feta. Roll the cedar into a...roll, duh, and secure it with some cooking twine.
Preheat your grill to indirect medium. I grill these indirect, as the cedar wraps are so thin, your cedar wraps would come off as cedar embers if you expose it to too much heat.
The cook time is about 25 minutes, or until your shrimp are opaque and cooked through.
The great thing about this meal is you can either have a no mess dinner by eating it out of the cedar wrap, or plate it if you just have to do dishes. Even with the bold taste of the pesto and feta, the cedar still finds a way to work into the shrimp, which I just love.
For a last minute gilled dinner of "what's on hand", these wraps can't go wrong.