Basil Poached Shrimp Recipe

Name: Basil Poached Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds (21 to 25 count) shrimp, raw, peeled, and deviened; 2 lemons, cut in 1/2; 2 cups white wine; 1 bunch parsley; 10 white peppercorns; 1 cup basil leaves; 1 tablespoon toasted pine nuts; 1 cup extra-virgin olive oil; 1 tablespoon chopped garlic; Salt and pepper

Servings: persons

5 pounds (21 to 25 count) shrimp, raw, peeled, and deviened
2 lemons, cut in 1/2
2 cups white wine
1 bunch parsley
10 white peppercorns
1 cup basil leaves
1 tablespoon toasted pine nuts
1 cup extra-virgin olive oil
1 tablespoon chopped garlic
Salt and pepper

1
Put all of the ingredients in a large pot.
2
Season with some salt and cover with cold water.
3
Bring to a boil.
4
As soon as the shrimp reaches a boil, remove from the heat, strain the water and plunge the shrimp into ice water to stop the cooking.
5
Allow the shrimp to chill for about 10 minutes.
6
Put all ingredients in a food processor and pulse a few times to blend the pesto.
7
You do not want it completely smooth, leave it a little rough.
8
After the shrimp are cooled, strain the water and toss the shrimp with the pesto, season with salt and pepper.

1237

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pounds (21 to 25 count) shrimp, raw, peeled, and deviened, 2 lemons, cut in 1/2, 2 cups white wine, 1 bunch parsley, and more.

Yes, Basil Poached Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basil Poached Shrimp

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