Olive-Oil-Poached Shrimp with Winter Pistou

Course Appetizers

Ingredients in this Recipe

1 cup small cauliflower florets (4 to 5 ounces)
1 cup vegetable stock or vegetable broth
1 teaspoon coarse kosher salt
1/2 cup (packed) fresh Italian parsley leaves
1/2 cup cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans
1/2 cup thinly sliced peeled carrots
1/4 cup extra virgin olive oil
18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course), peeled, deveined, patted dry
2 cups (packed) fresh basil leaves
2 cups small broccoli florets (about 6 ounces)
3 large fresh thyme sprigs

See Full Recipe at Epicurious