Olive-Oil-Poached Shrimp with Winter Pistou

Olive-Oil-Poached Shrimp with Winter Pistou
Photo by Lisa Hubbard


  • 1 teaspoon coarse kosher salt
  • 2 cups fresh basil leaves
  • 3 cups olive oil
  • 1 cup vegetable stock or vegetable broth
  • ½ cup carrots
  • 3 large fresh thyme sprigs
  • ¼ cup extra-virgin olive oil
  • + 5 more ingredients
    • 1 cup small cauliflower florets
    • 2 cups small broccoli florets
    • ½ cup cooked cranberry beans or other winter beans or canned Great Northern or cannellini beans
    • 18 uncooked large shrimp peeled, deveined
    • ½ cup fresh Italian parsley

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 ...

View full recipe at Epicurious


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