PISTOU FOR SOFT-SHELL CRAB
French pistou sauce is like a nut-free version of Italian pesto. This Southern take comes from chef Sean Brock, and it's served with his Crispy Soft-Shell Crab.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add pea shoots to boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain and pat dry, removing any excess water.
- Very finely chop pea shoots and transfer to the jar of a blender, along with garlic, vegetable stock, and xanthan gum; blend until smooth, about 2 minutes. With the motor running, slowly drizzle in olive oil. Season with salt and pepper. Strain through a fine-mesh sieve; serve.
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