Shrimp with Basil Garlic and Tomatoes
From grizzlybear 15 years ago
- 10 minutes to make
- Serves 4
Oh Yeah Baby this will wake up your mouth
Ingredients
- 1 cup quartered cherry or grape tomatoes (about 12) shopping list
- 5 large fresh basil leaves, chopped, plus extra for garnish shopping list
- kosher salt and freshly ground black pepper shopping list
- 1 1/2 pounds medium-large shrimp, shelled and deveined shopping list
- extra-virgin olive oil shopping list
- 1 large clove garlic, minced shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
Oh yeah baby is right. Greatness here my friend and a very high 5.
chefmeow
in Garland loved it
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Oh my, Grizz! What a wonderfully glorious dish to set before the king, the queen or any other brunch/lunch guests who may happen by... my thanks and my five.
Lorraine
lacrenshaw
in Horsham loved it
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Superb my friend!
bluewaterandsand
in GAFFNEY loved it
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