Olive-Oil-Poached Shrimp with Winter Pistou

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


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