Cold Poached Shrimp With Marjoram Pesto

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 Information

  • Nutritional analysis per serving (4 servings)

    346 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 36 grams protein; 275 milligrams cholesterol; 337 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

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.
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.
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.
4. Stir in remaining oil, along with salt and pepper to taste. Serve with cold shrimp.