SHRIMP WITH BASIL, GARLIC, AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
- Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
BASIL SHRIMP
This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.
Provided by Gail Laulette
Categories Seafood Shellfish Shrimp
Time 1h30m
Yield 9
Number Of Ingredients 10
Steps:
- In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
- Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
- Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 2.4 g, Cholesterol 243.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 426.4 mg, Sugar 0.3 g
CITRUS-AND-CLOVE-MARINATED SHRIMP
Categories Citrus Onion Appetizer Shrimp Winter Clove Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 20
Steps:
- In an 8-quart kettle bring water and wine to a boil with lemon, lime, cloves, peppercorns, salt, bay leaf, chilies, and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Drain shrimp in a colander and cool 5 minutes.
- Make marinade:
- In a bowl whisk together vinegar, lemon and lime juices, cloves, and salt and pepper to taste and whisk in oil in a stream until marinade is emulsified. Stir in garlic.
- In a large glass bowl combine warm shrimp and marinade and cool shrimp completely. Marinate shrimp, covered and chilled, stirring occasionally, 8 hours or overnight.
- Serve shrimp with lemon and lime wedges.
CLOVER'S SHRIMP AND BASIL
Serve on greens as an appetizer or with pasta for a main course.
Provided by CLOVER DAVY
Categories Shrimp Recipes
Time 24m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil and sesame oil in a skillet over medium heat. Mix in the ginger, garlic, and red pepper flakes. Cook and stir 5 minutes.
- Stir the shrimp, red bell pepper, and yellow bell pepper into the skillet. Over high heat, cook 3 to 4 minutes, until opaque. Turn off heat, and mix in the basil leaves.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 5.5 g, Cholesterol 172.9 mg, Fat 4.9 g, Fiber 1.2 g, Protein 19.6 g, SaturatedFat 0.8 g, Sodium 201.5 mg, Sugar 2.1 g
BASIL SHRIMP
My husband loves shrimp and agrees nothing beats this incredibly easy, enjoyable dish. You can double the recipe when entertaining.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the basil, oil, butter, mustard, lemon juice, garlic, salt and pepper. Pour 3 tablespoons into a small resealable plastic bag; add shrimp. Seal bag and turn to coat; let stand at room temperature for 15-20 minutes. Set remaining marinade aside. , Drain and discard marinade. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, basting occasionally with reserved marinade.
Nutrition Facts :
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