Olive-Oil-Poached Shrimp with Winter Pistou

Name: Olive-Oil-Poached Shrimp with Winter Pistou
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams cups small broccoli florets; 118 milliliters thinly sliced peeled carrots; 113 grams cup small cauliflower florets; 1 teaspoon coarse kosher salt; 118 milliliters cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans; 473 milliliters (packed) fresh basil leaves; 59 milliliters extra-virgin olive oil; 710 milliliters olive oil; 118 milliliters (packed) fresh Italian parsley leaves; 18 larges 18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course), peeled, deveined, patted dry; 3 larges fresh thyme sprigs; 237 milliliters vegetable stock or vegetable broth

Olive-Oil-Poached Shrimp with Winter Pistou is a gluten free, dairy free, and pescatarian recipe with 6 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 238 calories, 7g of protein, and 20g of fat. A mixture of olive oil, thyme sprigs, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Winter event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring large saucepan of water to boil.

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Water

Equipment you will use

Sauce Pan

Add basil leaves and simmer 15 seconds. Using strainer or slotted spoon, transfer basil directly to blender.

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Fresh Basil

Basil

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Slotted Spoon

Sieve

Blender

Add 1 teaspoon coarse salt to water in same saucepan and bring to boil.

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Coarse Salt

Water

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Sauce Pan

Add carrots and cook 5 minutes.

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Carrot

Add broccoli and cauliflower, and cook until all vegetables are tender, about 5 minutes longer.

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Cauliflower

Vegetable

Broccoli

Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold.

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Vegetable

Water

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Slotted Spoon

Bowl

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.

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Cranberry Beans

Vegetable Stock

Vegetable

Parsley

Basil

Cooking Oil

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Blender

Spatula

Transfer pistou to medium bowl, and season to taste with salt and pepper. DO AHEAD Pistou can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.

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Salt And Pepper

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Microwave

Bowl

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 165F and 180F.

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Fresh Thyme

Olive Oil

Cooking Oil

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Kitchen Thermometer

Sauce Pan

Sprinkle shrimp with salt and pepper.

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Salt And Pepper

Shrimp

Add shrimp to hot oil and poach just until shrimp are opaque in center, adjusting heat to maintain temperature between 165F and 180F, about 8 minutes.

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Shrimp

Cooking Oil

Transfer shrimp to paper towels to drain.Divide warm pistou among 4 or 6 plates. Top pistou with poached shrimp and serve.

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Shrimp

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Paper Towels

Equipment

Ingredients

Servings:

170grams

cups small broccoli florets 118milliliters

thinly sliced peeled carrots 113grams

cup small cauliflower florets 1teaspoon

coarse kosher salt 118milliliters

cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans 473milliliters

(packed) fresh basil leaves 59milliliters

extra-virgin olive oil 710milliliters

olive oil 118milliliters

(packed) fresh Italian parsley leaves 18larges

18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course), peeled, deveined, patted dry 3larges

fresh thyme sprigs 237milliliters

vegetable stock or vegetable broth

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.