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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
5 pounds (21 to 25 count) shrimp, raw, peeled, and deviened |
2 lemons, cut in 1/2 |
2 cups white wine |
1 bunch parsley |
10 white peppercorns |
1 cup basil leaves |
1 tablespoon toasted pine nuts |
1 cup extra-virgin olive oil |
1 tablespoon chopped garlic |
salt and pepper |
Directions:
1. For the shrimp:
2. Put all of the ingredients in a large pot. Season with some salt and cover with cold 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 ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.
3. For the basil pesto:
4. Put all ingredients in a food processor and pulse a few times to blend the pesto. You do not want it completely smooth, leave it a little rough. After the shrimp are cooled, strain the water and toss the shrimp with the pesto, season with salt and pepper.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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