Serves 6
40 min
Olive-Oil-Poached Shrimp With Winter Pistou
Recipe GLPR017f3fcc17ff3a
Tender shrimp gently poached in warm olive oil until perfectly opaque, served over a vibrant basil and vegetable pistou. Fresh basil is blanched and blended with winter vegetables, beans, and extra-virgin olive oil to create a silky, herbaceous sauce. This elegant French-inspired dish is naturally seafood-forward, dairy-free, and perfect as a refined main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups (packed) fresh basil leaves
1 teaspoon coarse kosher salt, divided
1/2 cup thinly sliced peeled carrots
2 cups small broccoli florets
1 cup small cauliflower florets
1 cup vegetable stock
1/2 cup cooked cranberry beans, drained
1/2 cup (packed) fresh Italian parsley leaves
1/4 cup extra-virgin olive oil
3 cups olive oil for poaching
3 large fresh thyme sprigs
18 to 24 uncooked large shrimp, peeled and deveined
Directions
Bring a large saucepan of water to a rolling boil. Add the basil leaves and simmer for 15 seconds until slightly softened. Using a strainer or slotted spoon, immediately transfer the basil to a blender. Stir the kosher salt into the boiling water in the saucepan and return to a boil. Add the sliced carrots and cook for 5 minutes until just starting to soften. Add the broccoli florets and cauliflower florets, and continue cooking until all vegetables are tender and cooked through, about 5 minutes longer. Drain the vegetables in a colander. Transfer the hot vegetables to a bowl filled with ice water and let stand until completely cold, then drain well and pat dry if needed.
Add the drained vegetables, vegetable stock, cooked beans, and fresh parsley leaves to the blender with the basil. Pour in the 1/4 cup of extra-virgin olive oil. Blend on high speed until the mixture is completely smooth, pausing occasionally to scrape down the sides of the blender with a rubber spatula. Transfer the pistou to a medium bowl and season generously to taste with additional salt and freshly ground black pepper. If making ahead, cover and refrigerate the pistou for up to 1 day. Reheat gently in the microwave before serving.
Pour the 3 cups of olive oil into a heavy-bottomed large saucepan and add the thyme sprigs. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium heat until the thermometer registers 165°F to 180°F, maintaining this low poaching temperature throughout cooking. Season the shrimp lightly with salt and pepper. Carefully add the shrimp to the warm oil in batches if necessary to avoid crowding. Poach the shrimp, gently stirring occasionally and adjusting the heat as needed to keep the oil temperature between 165°F and 180°F, until the shrimp are completely opaque in the center, approximately 8 minutes. Transfer the cooked shrimp to paper towels to drain excess oil.
Divide the warm pistou evenly among 4 to 6 serving plates. Top each serving with the poached shrimp, distributing them evenly, and serve immediately while the pistou is still warm.
