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5 pounds shrimp, raw peeled and deviened
2 lemons cut in 1/2
2 cups white wine
1 parsley sprig
10 white peppercorns
Salt and freshly ground black pepper
Water
Ice water (to shock the shrimp)
Basil pesto, recipe follows
Put the shrimp, lemons, white wine, parsley, and peppercorns in a large pot. Season with some salt and cover with cold tap water. Bring to a boil. As soon as the shrimp reaches a boil remove from the heat, strain the water, and plunge the shrimp into the ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.
After shrimp are cooled strain the water and toss the shrimp with the pesto, season with salt and pepper, to taste.
Basil Pesto:
2 cups basil leaves
1 tablespoon toasted pine nuts
1 cup extra-virgin olive oil
1 teaspoon chopped garlic
Salt and freshly ground black pepper
Put all ingredients in a food processor and pulse a few times to blend the pesto. Do not blend until completely smooth, leave it a little rough.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Other Recipes from this Episode
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