Name: Olive-Oil-Poached Shrimp with Winter Pistou
Ingredients: 2 cups (packed) fresh basil leaves; 1 teaspoon coarse kosher salt; 1/2 cup thinly sliced peeled carrots; 2 cups small broccoli florets (about 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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Olive-Oil-Poached Shrimp with Winter PistouLisa Hubbard

The French version of pesto, pistou is often stirred into soupe au pistou, Provence's vegetable and bean soup. In this dish, the vegetable soup ingredients and pistou are blended together into a flavorful puree that's topped with shrimp. To serve as a main course, add a side of orzo tossed with good-quality olive oil, salt, plenty of pepper, and some grated Asiago cheese.

Recipe notes

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