Olive-Oil-Poached Shrimp With Winter Pistou Recipe

Name: Olive-Oil-Poached Shrimp With Winter Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (packed) fresh basil leaves; 1 teaspoon coarse kosher salt; 1/2 cup thinly sliced peeled carrots; 2 cups small broccoli florets (about 6 ounces); 1 cup small cauliflower florets (4 to 5 ounces); 1 cup vegetable stock or vegetable broth; 1/2 cup cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans; 1/2 cup (packed) fresh Italian parsley leaves; 1/4 cup extra-virgin olive oil; 3 cups olive oil; 3 large fresh thyme sprigs; 18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course), peeled, deveined, patted dry

Servings: persons

2 cups (packed) fresh basil leaves
1 teaspoon coarse kosher salt
1/2 cup thinly sliced peeled carrots
2 cups small broccoli florets (about 6 ounces)
1 cup small cauliflower florets (4 to 5 ounces)
1 cup vegetable stock or vegetable broth
1/2 cup cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans
1/2 cup (packed) fresh Italian parsley leaves
1/4 cup extra-virgin olive oil
3 cups olive oil
3 large fresh thyme sprigs
18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course), peeled, deveined, patted dry

1
Bring large saucepan of water to boil. Add basil leaves and simmer 15 seconds. Using strainer or slotted spoon, transfer basil directly to blender. Add 1 teaspoon coarse salt to water in same saucepan and bring to boil. Add carrots and cook 5 minutes. Add broccoli and cauliflower, and cook until all vegetables are tender, about 5 minutes longer. Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold. Drain well. Add vegetables, vegetable stock, cranberry beans, parsley, and 1/4 cup oil to basil in blender. Puree until smooth, occasionally scraping down sides of blender with rubber spatula. Transfer pistou to medium bowl, and season to taste with salt and pepper. DO AHEAD:
2
Pour 3 cups olive oil into heavy large saucepan, and add thyme sprigs. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 165u00b0F and 180u00b0F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in center, adjusting heat to maintain temperature between 165u00b0F and 180u00b0F, about 8 minutes. Transfer shrimp to paper towels to drain.
3
Divide warm pistou among 4 or 6 plates. Top pistou with poached shrimp and serve.

2392

kcal

Calories

198

Fat

Carbs

125

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups (packed) fresh basil leaves, 1 teaspoon coarse kosher salt, 1/2 cup thinly sliced peeled carrots, 2 cups small broccoli florets (about 6 ounces), and more.

Yes, Olive-Oil-Poached Shrimp With Winter Pistou 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.

Olive-Oil-Poached Shrimp With Winter Pistou

How did you like this recipe?

Frequently Asked Questions