Creamy Garlic Shrimp With Sundried Tomatoes And Basil Recipe 465

GARLIC SHRIMP & SUN-DRIED TOMATOES

Steps:

• Peel the shrimp, rinse and pat dry. Set aside.
• Chop basil leaves and set aside.
• Peel and slice the garlic. Pour the olive oil into a small frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often.
• Add the tomatoes and continue to sauté for 2 to 3 minutes. Remove tomatoes and garlic from pan, leaving the oil.
• Raise heat on pan to medium-high. Sauté shrimp in same oil, until they are cooked and turn pink. Return the garlic and tomatoes to pan and stir.
• Mix in the chopped basil and cook for 1 minute. Serve immediately with bread.

SHRIMP WITH BASIL, GARLIC, AND TOMATOES

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.

SHRIMP WITH TOMATOES, BASIL, AND GARLIC

Steps:

• In a medium bowl, combine the tomatoes and basil. Season with salt and pepper to taste and set aside while you saute the shrimp.
• Put the shrimp in a pie pan and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pan.
• Heat a medium skillet over medium heat. Season one side of the shrimp with salt and pepper; add the oil to the pan and turn the heat to high. Invert the pie pan over the skillet so the shrimp fall into the pan all at once.
• Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add the garlic to the pan. Turn the shrimp over with tongs. Turn the heat off and cook the shrimp for 1 minute in the residual heat of the pan. Shake the pan to combine the shrimp with the garlic and then transfer them to the bowl with the tomato mixture. Toss to combine. Serve hot or at room temperature.

TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
• Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
• Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
• Serve over cooked pasta and garnish with additional chopped fresh basil

GARLIC SHRIMP WITH BASIL & TOMATOES

Steps:

• If using larger than cherry or grape tomatoes, cut them in segments about the same size as your shrimp. In a medium bowl, combine tomatoes & basil. Season with salt & pepper; set aside.
• Rinse, drain & pat shrimp dry; season with salt & pepper. Heat a large saute pan or skillet over medium heat; when hot, add shrimp and saute for about 1 minute. Add garlic, and continue to saute shrimp until pink and cooked through.
• Add shrimp and garlic to bowl of tomatoes & basil, and toss well. May be served hot (or at room temperature, per the original recipe).