Olive-Oil-Poached Shrimp with Winter Pistou

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


  • 18 uncooked large shrimp peeled, deveined
  • ½ cup fresh Italian parsley
  • 1 cup vegetable stock or vegetable broth
  • ½ cup carrots
  • 3 large fresh thyme sprigs
  • ¼ cup extra-virgin olive oil
  • 2 cups fresh basil leaves
  • + 5 more ingredients
    • 3 cups olive oil
    • 1 teaspoon coarse kosher salt
    • 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

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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