Cold Poached Shrimp With Marjoram Pesto

Name: Cold Poached Shrimp With Marjoram Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 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; 1/3 cup extra virgin olive oil; 1 tablespoon capers; 2 anchovy fillets, optional

By Mark Bittman

Total Time: 30 minutes
Rating: 3(5)
Comments: Read comments

Featured in: THE MINIMALIST; Like Pesto, Only Newer

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Ingredients

Yield:4 servings

1½pounds shrimp in the shell
Salt and freshly ground black pepper
2cups marjoram, leaves and small stems only
1large or 2 small cloves garlic, peeled
2teaspoons red-wine vinegar
⅓cup extra virgin olive oil
1tablespoon capers
2anchovy fillets, optional

Ingredient Substitution Guide

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.

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