- Sauté pan (for sautéing garlic and shallots to create the winter pistou)
- Microplane grater (useful for nutmeg in winter pistou recipes, also for zesting or cheese grating)
- Blender (ideal for pureeing ingredients like garlic and shallots)
- Citrus juicer (helps extract fresh lemon or lime juice for seasoning)
- Small pot with lid (useful for poaching shrimp and boiling pasta if needed)
- Spatula (for flipping and serving olive oil-poached shrimp without damage)
- Food scale (ensures precise measurements of ingredients)
- Sharp kitchen knife (essential for peeling and deveining shrimp)
- Garlic press (easier to mince garlic cloves quickly)
- Pasta pot (to boil fresh pasta if included in the recipe)
- Immersion blender (can be used for creating emulsions or purees like mixing winter pistou into shrimp bath)
2 cups (packed) fresh basil leaves
1 teaspoon coarse kosher salt
1/2 cup thinly sliced peeled carrots
2 cups small broccoli florets (about 6 ounces)
1 cup small cauliflower florets (4 to 5 ounces)
1 cup vegetable stock or vegetable broth
1/2 cup cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans
1/2 cup (packed) fresh Italian parsley leaves
1/4 cup extra-virgin olive oil
3 cups olive oil
3 large fresh thyme sprigs
18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course), peeled, deveined, patted dry
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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