Cold Poached Shrimp With Marjoram Pesto
Published September 28, 1999
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ pounds shrimp in the shell
Salt and freshly ground black pepper
2 cups marjoram, leaves and small stems only
1 large or 2 small cloves garlic, peeled
2 teaspoons red-wine vinegar
⅓ cup extra virgin olive oil
1 tablespoon capers
2 anchovy fillets, optional
Nutritional analysis per serving (4 servings)
9 grams carbs; 276 milligrams cholesterol; 348 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 6 grams fiber; 487 milligrams sodium; 37 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place shrimp in a saucepan with water to cover and a large pinch of salt. Bring to a boil, and turn off the heat; let shrimp sit in the water about 5 minutes, then rinse in cold water until cool. Peel (and devein if you like), then arrange on a platter.
- Step 2
Combine marjoram and garlic in a blender or small food processor. Process until finely minced, scraping down sides with a rubber spatula once or twice if necessary. Add vinegar and most of the oil, and process until smooth.
- Step 3
Add capers and anchovies, and pulse the machine on and off a few times so that the capers and anchovies are minced but not pureed.
- Step 4
Stir in remaining oil, along with salt and pepper to taste. Serve with cold shrimp.
Private Notes
Comments
Perfect way to prepare shrimp!