16 large shrimp
1 salt
1 pepper, freshly ground
TOMATOBASIL VINAIGRETTE
6 plum tomatoes (about 1 lb.), peeled, seeded, and diced
2 medium shallots, minced
2 garlic cloves, blanched and cut into jul
3 tbsp basil (fresh), chopped plus 4 whole spri
1 tbsp parsley (fresh), minced
1 salt
1 pepper, freshly ground
1 tbsp good wine vinegar
1 tbsp lime juice
1/2 cup extra virgin olive oil, plus
2 tbsp extra virgin olive oil
EQUIPMENT
1 small bowl
1 10 skillet
A Recipe for
Sauteed Shrimp With Tomato-Basil Vinaigrette
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This Recipe for Sauteed Shrimp With Tomato-Basil Vinaigrette is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Sauteed Shrimp With Tomato-Basil Vinaigrette from the recipe cookbook of Recipes-to-go (Meal)
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Cooking is like love. It should be entered into with abandon or not at all. |
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Old people shouldn't eat health foods. They need all the preservatives they can get. |
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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Santa Barbara shrimp, found in the Pacific Ocean, are most prized for
their taste and their size. They are usually sold with head and tail
intact. However, Gulf shrimp make a good substitute.
1. Remove the heads of the shrimp and peel the shell, leaving the tail
intact. Season lightly with salt and pepper and set aside.
2. Prepare the vinaigrette: In a small bowl, combine the tomatoes,
shallots, garlic, basil, and parsley. Season with salt and pepper.
Stir in the vinegar, lime juice, and 1/2 cup olive oil, and mix well.
3. Heat a 10" skillet and pour in the remaining 2 tablespoons olive
oil. Over medium-high heat, cook the shrimp, in batches, if
necessary, about 1-1/2 minutes per side. Do not crowd the pan. Do not
overcook -- well-done shrimp will become dry.
Presentation: Spoon vinaigrette into the center of each of 4 plates.
Arrange 4 shrimp on the vinaigrette and garnish with basil sprigs.
Serve immediately.
To prepare ahead: Through step 2, but season the shrimp when ready to
serve.
SOURCE: Adventure in the Kitchen with Wolfgang Puck. Typed for you by
Nancy Coleman.
Serves: 4
Sauteed Shrimp With Tomato-Basil Vinaigrette Recipe brought to you by Recipes To-Go