Olive-Oil-Poached Shrimp with Winter Pistou

Name: Olive-Oil-Poached Shrimp with Winter Pistou
Yield: 6 first-course or 4 main-course Servings
Ingredients: 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

By Dan BarberPhotography by Lisa Hubbard

January 31, 2008

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Recipe notes