Recipe courtesy of Scott Leibfried
Basil Poached Shrimp
- Level: Easy
- Yield: 4 to 6 servings
- Total: 35 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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.