Basil Poached Shrimp Recipes

Steps:

• In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
• Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
• Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Steps:

• Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
• Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.

Steps:

• Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
• Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Steps:

• For the pasta dough: In a stand mixer fitted with the dough hook, combine the flour and 1/2 teaspoon salt. Add the egg yolks, one at a time, and continue to mix. Drizzle in 1 tablespoon olive oil and continue to incorporate all the flour until it forms a ball.
• Sprinkle some flour on a work surface, then turn the dough out onto the work surface. Knead and fold the dough until elastic and smooth, about 10 minutes. Brush the surface with some olive oil and wrap in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half; cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine two or three times with rollers set on the widest setting, pulling and stretching the sheet of dough with the palm of your hand as it emerges from the rollers.
• Narrow the setting and crank the dough through again two or three times. Continue narrowing until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it). Dust the sheets of dough with flour as needed and continue to roll out the rest of the dough.
• Beat the whole egg with 1 tablespoon water to make an egg wash. Dust the counter and a sheet of dough with flour, and lay out the long sheet of pasta on the counter. Brush the top with the egg wash, which acts as a glue. Drop tablespoons of the pea filling on half of the pasta sheet, about 2 inches apart. Fold the other half over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into half-moons, and crimp the edges with the tines of a fork to make a tight seal. Dust the agnolotti and a sheet pan with cornmeal to prevent sticking, then lay the agnolotti out on the sheet pan to dry slightly while assembling the rest.
• Bring a large pot of salted water to a boil and cook the agnolotti until they float to the top, about 4 minutes. Lift the agnolotti from water with a large strainer or slotted spoon.
• To serve: Place agnolotti on a plate and pour shrimp sauce over them. Garnish with Opal basil buds and flowers and some black pepper, Parmesan, snow peas and a drizzle of basil oil.
• Combine the peas, ricotta, olive oil and some salt in a food processor and pulse together until well combined. Set aside.
• Sweat the onions, garlic, lemon peels, thyme, fennel and shrimp shells in the olive oil in a large pot over medium heat, 5 minutes. Add wine and continue to cook until reduced by half, about 3 minutes. Strain through a colander into a pot and add the cream. Bring to a boil and keep cooking until reduced by half, about 3 minutes, then lower the heat and add the shrimp. Cook until the shrimp are just pink, being careful to not overcook. then turn off the heat.
• Set aside and keep warm.
• Bring a small pot of water to a boil and prepare a large bowl of ice water. Add the basil and cook for less than 1 minute. Take out the basil and place into the ice bath.
• Combine the blanched basil, canola oil and salt in a blender; blend on high until smooth. Transfer to a squeeze bottle.

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

Steps:

• 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.;
• 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.;

Steps:

• Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.