Sunday, May 15, 2005

Skillet Shrimp with Basil, Garlic and Tomatoes

Skillet Shrimp with Basil, Garlic and Tomatoes (Adapted from Molly Stevens)

3 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1 teaspoon fresh grated orange zest
1/4 teaspoon crushed red pepper
2 pounds shrimp, peeled, deveined, rinsed and dried
1/3 cup fresh orange juice
1/4 cup fresh basil, cut into thin strips
1 cup coarsely chopped tomato
cooked brown basmati rice

In a large skillet, heat oil over medium-low. Stir in garlic, zest and red pepper - cook until garlic is fragrant, but not browned, about 2 to 3 minutes. Increase heat to medium-high.

Add shrimp and season to taste with salt. Cook until the shrimp are pink on one side, about 2 to 3 minutes. Turn shrimp over and pour in juice - continue to cook until the shrimp are just cooked through, about 1 to 3 minutes. If you are using jumbo shrimp, you may need to add another minute. Stir in basil and tomato - stir and allow to just heat through, about 1 minute. Check for seasoning and add another sprinkle of salt, if needed. Serve over hot cooked brown basmati rice.

Makes about 4 servings.

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