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Reprinted from The Edge 2002.2003
Pesto Shrimp Salad

Photo by Greg Bailey

SERVES TWO

• 1 lb. of peeled medium shrimp
• 2 cups clam juice
• ½ cup sweet white wine
• 2 bay leaves
• juice of 1 lemon
• 1 cup fresh basil (no stems)
• 1/3 cup grated parmesan or romano cheese
• 1/3 to 1/2 cup good quality olive oil
• 1 T fresh chopped garlic
• 2 T toasted pine nuts
• salt & black pepper

Poach 1 lb. of peeled medium shrimp in a cooking liquid of 2 cups clam juice, 1/2 cup sweet white wine, 2 bay leaves and the juice of 1 lemon. Do not boil or overcook the shrimp (when the shrimp turn pink they are done). Drain shrimp, spread out on a plate and refrigerate. This step can be done one day ahead.

For pesto, using a food processor, combine the following ingredients until smooth:
1 cup fresh basil leaves (no stems), 1/3 cup grated parmesan or romano cheese, 1/3 to 1/2 cup good quality olive oil, 1 T fresh chopped garlic, 2 T toasted pine nuts

Toss shrimp with pesto (start with only 1/2 of the pesto and add more as needed). Fold in enough sour cream to coat shrimp. Add salt and freshly ground black pepper to taste.

This salad is best mixed the day it is to be eaten.

Wine Pick:
Trentino Pinot Grigio 2000



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