Ingredients
For the shrimp:
- 5 pounds (21 to 25 count) shrimp, raw, peeled, and deviened
- 2 lemons, cut in 1/2
- 2 cups white wine
- 1 bunch parsley
- 10 white peppercorns
For the basil pesto:
- 1 cup basil leaves
- 1 tablespoon toasted pine nuts
- 1 cup extra-virgin olive oil
- 1 tablespoon chopped garlic
- Salt and pepper
For the shrimp:
Directions
Put all of the ingredients in a large pot. Season with some salt and cover with cold 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 ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.
For the basil pesto:
Put all ingredients in a food processor and pulse a few times to blend the pesto. You do not want it completely smooth, leave it a little rough. After the shrimp are cooled, strain the water and toss the shrimp with the pesto, season with salt and pepper.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By sassij_523251
Racine, WI
on January 21, 2005
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What could be easier & more tasty than this? It's outstanding. Also, if you make double the pesto you can freeze it in ice cube trays for another time. Just omit the cheese before freezing. Then mix it in when thawed. Excellent! Impressive served on fancy greens!
Read all 1 reviews