Poached Shrimp With Thai Basil And Peanuts Food

BASIL POACHED SHRIMP

Steps:

• Put the shrimp, lemons, white wine, parsley, and peppercorns in a large pot. Season with some salt and cover with cold tap 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 the ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.
• After shrimp are cooled strain the water and toss the shrimp with the pesto, season with salt and pepper, to taste.
• 2 cups basil leaves
• 1 tablespoon toasted pine nuts
• 1 cup extra-virgin olive oil
• 1 teaspoon chopped garlic
• Salt and freshly ground black pepper
• Put all ingredients in a food processor and pulse a few times to blend the pesto. Do not blend until completely smooth, leave it a little rough.

POACHED SHRIMP WITH THAI BASIL AND PEANUTS

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.

THAI SEARED SHRIMP WITH TOMATO, BASIL AND COCONUT

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
• Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
• Serve over rice.