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Olive-Oil-Poached Shrimp with Winter Pistou

Olive-Oil-Poached Shrimp with Winter Pistou Recipe

  • 2 cups (packed) fresh basil leaves
  • 1 teaspoon coarse kosher salt
  • 1/2 cup thinly sliced peeled carrots
  • 2 cups small broccoli florets (6 ounces)
  • 1 cup small cauliflower florets (4 to 5 ounces)
  • 1 cup vegetable stock or vegetable broth
  • 1/2 cup cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans
  • 1/2 cup (packed) fresh Italian parsley leaves
  • 1/4 cup extra-virgin olive oil
  • 3 cups olive oil
  • 3 large fresh thyme sprigs
  • 18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course), peeled, deveined, patted dry
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