Karen Symington Muendell of Yorktown Heights sent in this recipe for the contest.
“I favor quick, fresh dishes for the summer months,” she says. “This is a combination of two recipes I created.”
What do you think of the recipe? Vote below. The reader favorite will win a cookbook.
Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.
The recipe, after the jump.
Shrimp with Three-Herb Pesto over Toasted Israeli Couscous
2 cups vegetable stock (store bought or homemade)
6 tablespoons grated parmagiano reggiano cheese, divided
1 cup toasted Israeli couscous
1/4 to 1/3 cup olive oil, plus more for sautÃ©ing
2 cloves diced garlic
3 green onions, chopped
1/2 pound cleaned, peeled uncooked large shrimp
1 small zucchini, quartered
1 ear of corn, boiled then removed from cob
1 diced Roma tomato
1/2 cup basil leaves
1/2 cup mint leaves
1/4 cup fresh parsley (flat leaf)
1/4 cup pine nuts
Salt and pepper
In a small saucepot, bring vegetable stock and three tablespoons of the parmesan cheese to a boil.
Add the couscous; simmer uncovered 8 to 10 minutes.
In a medium skillet, heat enough olive oil to lightly coat the bottom.
Add garlic and green onions, cook one minute.
Add shrimp, cook until just pink and then remove, squeeze juice from half of lemon over them.
Add zucchini to skillet, cook until crisp-tender,
Add corn and cook one minute more then turn off heat.
In food processor, add basil, mint, parsley, and pine nuts. Pulse until chopped.
Add olive oil and process until “pasty”.
Remove bowl from machine and stir in 2 tablespoons of parmesan cheese and salt and pepper to taste.
Pour over shrimp and toss to coat.
Put couscous in serving bowl, add some lemon juice, salt and pepper to taste.
Pour skillet with veggies and diced tomato over couscous and mix.
Lay shrimp on top, serve.